Vegetarian Spiced Pumpkin Soup

Name: Vegetarian Spiced Pumpkin Soup
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Chickpeas; Coconut Milk; Curry Spice; Fresh Chives; Fresh Ginger; Greek Yoghurt; Onion; Onions; Poppadom; Poppadoms; Pumpkin Chucks; Pumpkin Chunks; Pumpkin Seeds

This soup is made with golden roasted pumpkin, sautéed onions, ginger, and curry spices. Simmered with coconut milk and blended until smooth, it’s then topped with crispy chickpeas, sliced chives, and pumpkin seeds. To take it to the next level, we’ve added a crispy poppadom and a dollop of yoghurt.

Vegetarian Spiced Pumpkin Soup

with crispy chickpeas, a poppadom & yoghurt

4.5

63 reviews

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender

Serves 1

PUMPKIN PATCH
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CRISPY BITS
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
SOUPER HERO
When the pumpkin has 5 minutes remaining, boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, add the diced Onion and fry until golden, 3-4 minutes (shifting occasionally). Add the grated ginger and the Curry Spice and fry until fragrant, 1-2 minutes (shifting constantly). Add 150ml of boiling water. Mix until combined. Add the roasted pumpkin and simmer for 2-3 minutes.
RICH & CREAMY
Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot and stir through the Coconut Milk. Return to a medium heat until the soup is heated through. Add a splash of water if the soup is too thick. Remove from the heat, season, and cover to keep warm.
POP IN THE Poppadoms
Heat the Poppadom in the microwave until puffed up and crisp, 30-40 seconds. Alternatively, return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadom, about 30 seconds per side. As soon as it starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
VOILA!
Bowl up the pumpkin soup. Drizzle over the yoghurt. Sprinkle over the sliced chives, the crispy Chickpeas, and the Pumpkin Seeds. Serve with the Poppadom.

Download the Recipe

Serves 2

PUMPKIN PATCH
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CRISPY BITS
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
SOUPER HERO
When the pumpkin has 5 minutes remaining, boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, add the diced Onion and fry until golden, 3-4 minutes (shifting occasionally). Add the grated ginger and the Curry Spice and fry until fragrant, 1-2 minutes (shifting constantly). Add 300ml of boiling water. Mix until combined. Add the roasted pumpkin and simmer for 2-3 minutes.
RICH & CREAMY
Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot and stir through the Coconut Milk. Return to a medium heat until the soup is heated through. Add a splash of water if the soup is too thick. Remove from the heat, season, and cover to keep warm.
POP IN THE Poppadoms
Heat the Poppadoms in the microwave until puffed up and crisp, 30-40 seconds. Alternatively, return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms, about 30 seconds per side. As soon as it starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
VOILA!
Bowl up the pumpkin soup. Drizzle over the yoghurt. Sprinkle over the sliced chives, the crispy Chickpeas, and the Pumpkin Seeds. Serve with the Poppadoms.

Download the Recipe

Serves 3

PUMPKIN PATCH
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
CRISPY BITS
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
SOUPER HERO
When the pumpkin has 5 minutes remaining, boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, add the diced Onion and fry until golden, 4-5 minutes (shifting occasionally). Add the grated ginger and the Curry Spice and fry until fragrant, 1-2 minutes (shifting constantly). Add 450ml of boiling water. Mix until combined. Add the roasted pumpkin and simmer for 3-4 minutes.
RICH & CREAMY
Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot and stir through the Coconut Milk. Return to a medium heat until the soup is heated through. Add a splash of water if the soup is too thick. Remove from the heat, season, and cover to keep warm.
POP IN THE Poppadoms
Heat the Poppadoms one at a time in the microwave until puffed up and crisp, 30-40 seconds. Alternatively, return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms, about 30 seconds per side. As soon as it starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
VOILA!
Bowl up the pumpkin soup. Drizzle over the yoghurt. Sprinkle over the sliced chives, the crispy Chickpeas, and the Pumpkin Seeds. Serve with the Poppadoms.

Download the Recipe

Serves 4

PUMPKIN PATCH
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
CRISPY BITS
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
SOUPER HERO
When the pumpkin has 5 minutes remaining, boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, add the diced Onion and fry until golden, 4-5 minutes (shifting occasionally). Add the grated ginger and the Curry Spice and fry until fragrant, 1-2 minutes (shifting constantly). Add 600ml of boiling water. Mix until combined. Add the roasted pumpkin and simmer for 3-4 minutes.
RICH & CREAMY
Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot and stir through the Coconut Milk. Return to a medium heat until the soup is heated through. Add a splash of water if the soup is too thick. Remove from the heat, season, and cover to keep warm.
POP IN THE Poppadoms
Heat the Poppadoms one at a time in the microwave until puffed up and crisp, 30-40 seconds. Alternatively, return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms, about 30 seconds per side. As soon as it starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
VOILA!
Bowl up the pumpkin soup. Drizzle over the yoghurt. Sprinkle over the sliced chives, the crispy Chickpeas, and the Pumpkin Seeds. Serve with the Poppadoms.

Download the Recipe

Frequently Asked Questions

What is the preparation time for Vegetarian Spiced Pumpkin Soup?

The preparation time for Vegetarian Spiced Pumpkin Soup with crispy chickpeas, a poppadom & yoghurt is between 20 and 35 minutes.

What is the total time required to make Vegetarian Spiced Pumpkin Soup with crispy chickpeas, a poppadom & yoghurt?

The total time required to make Vegetarian Spiced Pumpkin Soup with crispy chickpeas, a poppadom & yoghurt is between 40 and 55 minutes.

How many servings does Vegetarian Spiced Pumpkin Soup provide?

4 servings

What are the main ingredients in Vegetarian Spiced Pumpkin Soup?

Chickpeas, Coconut Milk, Curry Spice, Fresh Chives, Fresh Ginger, Greek Yoghurt, Onion, Onions, Poppadom, Poppadoms, Pumpkin Chucks, Pumpkin Chunks, Pumpkin Seeds

What is the nutritional information of Vegetarian Spiced Pumpkin Soup?

Calories: 492, Carbs: 62 grams, Fat: grams, Protein: 17.3 grams, Sugar: 18.1 grams, Salt: 435 grams

How do I prepare Vegetarian Spiced Pumpkin Soup?

VOILA!: Bowl up the pumpkin soup. Drizzle over the yoghurt. Sprinkle over the sliced chives, the crispy chickpeas, and the pumpkin seeds. Serve with the poppadoms. POP IN THE POPPADOMS: Heat the poppadoms in the microwave until puffed up and crisp, 30-40 seconds. Alternatively, return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms, about 30 seconds per side. As soon as it starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. PUMPKIN PATCH: Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). CRISPY BITS: Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season. SOUPER HERO: When the pumpkin has 5 minutes remaining, boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 3-4 minutes (shifting occasionally). Add the grated ginger and the curry spice and fry until fragrant, 1-2 minutes (shifting constantly). Add 300ml of boiling water. Mix until combined. Add the roasted pumpkin and simmer for 2-3 minutes. RICH & CREAMY: Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot and stir through the coconut milk. Return to a medium heat until the soup is heated through. Add a splash of water if the soup is too thick. Remove from the heat, season, and cover to keep warm.

What should be prepared from my kitchen to make Vegetarian Spiced Pumpkin Soup?

Chickpeas, Coconut Milk, Curry Spice, Fresh Chives, Fresh Ginger, Greek Yoghurt, Onion, Onions, Poppadom, Poppadoms, Pumpkin Chucks, Pumpkin Chunks, Pumpkin Seeds