This soup is made with golden roasted pumpkin, sautéed onion, leeks, ginger, and curry spices. Simmered with coconut milk and blended until smooth, it’s then topped with crispy chickpeas and pumpkin seeds. To take it to the next level, we’ve added a crispy poppadom.
Vegetarian Spiced Pumpkin Soup
Vegetarian Spiced Pumpkin Soup
with crispy chickpeas & a poppadom
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Chickpeas
- Coconut Milk
- Curry Spice
- Fresh Ginger
- Fresh Parsley
- Leeks
- Onion
- Onions
- Poppadom/s
- Poppadoms
- Pumpkin Chucks
- Pumpkin Chunks
- Pumpkin Seeds
From your kitchen:
- Water
- Blender
- Seasoning (salt & pepper)
- Cooking Spray
PUMPKIN PATCH
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Lightly add cooking spray and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
CRISPY BITS
Place a pan over medium-high heat and lightly add cooking spray. When hot, toast the 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 and lighty add cooking spray. When hot, add the Onion, the Leeks, and fry until golden, 3-4 minutes (shifting occasionally). Add the ginger and the curry spice and fry until fragrant, 1-2 minutes (shifting constantly). Add 150ml [300ml]|#7DA0D7 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 ½ 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 POPPADOM
Heat the Poppadom/s in the microwave until puffed up and crisp, 30-40 seconds. Alternatively, air-fry the poppadom/s at 180°C until crispy, 3-4 minutes.
VOILA!
Bowl up the pumpkin soup. Drizzle over the remaining coconut milk. Sprinkle over the parsley, the Chickpeas, and the pumpkin seeds. Serve with the Poppadom/s.
Pumpkin Chunks - 250g
Chickpeas - 60g
Onion - 1
Leeks - 100g
Fresh Ginger - 10g
Curry Spice - 10ml
Coconut Milk - 100ml
Poppadom/s - 1
Fresh Parsley - 3g
Pumpkin Seeds - 5g
PUMPKIN PATCH
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Lightly add cooking spray and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
CRISPY BITS
Place a pan over medium-high heat and lightly add cooking spray. When hot, toast the 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 and lighty add cooking spray. When hot, add the Onion, the Leeks, and fry until golden, 3-4 minutes (shifting occasionally). Add the ginger and the curry spice and fry until fragrant, 1-2 minutes (shifting constantly). Add 150ml [300ml]|#7DA0D7 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 ½ 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 POPPADOM
Heat the Poppadom/s in the microwave until puffed up and crisp, 30-40 seconds. Alternatively, air-fry the poppadom/s at 180°C until crispy, 3-4 minutes.
VOILA!
Bowl up the pumpkin soup. Drizzle over the remaining coconut milk. Sprinkle over the parsley, the Chickpeas, and the pumpkin seeds. Serve with the Poppadom/s.
Pumpkin Chunks - 500g
Chickpeas - 120g
Onion - 1
Leeks - 200g
Fresh Ginger - 20g
Curry Spice - 20ml
Coconut Milk - 200ml
Poppadom/s - 2
Fresh Parsley - 5g
Pumpkin Seeds - 10g
PUMPKIN PATCH
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Lightly add cooking spray and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
CRISPY BITS
Place a pan over medium-high heat and lightly add cooking spray. When hot, toast the 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 and lighty add cooking spray. When hot, add the Onion, the Leeks, and fry until golden, 3-4 minutes (shifting occasionally). Add the ginger and the curry spice and fry until fragrant, 1-2 minutes (shifting constantly). Add 450ml [600ml]|#7DA0D7 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 ½ 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, air-fry the poppadoms at 180°C until crispy, 3-4 minutes.
VOILA!
Bowl up the pumpkin soup. Drizzle over the remaining coconut milk. Sprinkle over the parsley, the Chickpeas, and the pumpkin seeds. Serve with the poppadoms.
PUMPKIN PATCH
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Lightly add cooking spray and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
CRISPY BITS
Place a pan over medium-high heat and lightly add cooking spray. When hot, toast the 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 and lighty add cooking spray. When hot, add the Onion, the Leeks, and fry until golden, 3-4 minutes (shifting occasionally). Add the ginger and the curry spice and fry until fragrant, 1-2 minutes (shifting constantly). Add 450ml [600ml]|#7DA0D7 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 ½ 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, air-fry the poppadoms at 180°C until crispy, 3-4 minutes.
VOILA!
Bowl up the pumpkin soup. Drizzle over the remaining coconut milk. Sprinkle over the parsley, the Chickpeas, and the pumpkin seeds. Serve with the poppadoms.
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 is between 20 and 35 minutes.
What is the total time required to make Vegetarian Spiced Pumpkin Soup with crispy chickpeas & a poppadom?
The total time required to make Vegetarian Spiced Pumpkin Soup with crispy chickpeas & a poppadom 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 Ginger, Fresh Parsley, Leeks, Onion, Onions, Poppadom/s, Poppadoms, Pumpkin Chucks, Pumpkin Chunks, Pumpkin Seeds
What is the nutritional information of Vegetarian Spiced Pumpkin Soup?
Calories: 490, Carbs: 68 grams, Fat: grams, Protein: 15.2 grams, Sugar: 19 grams, Salt: 422 grams
How do I prepare Vegetarian Spiced Pumpkin Soup?
CRISPY BITS: Place a pan over medium-high heat and lightly add cooking spray. When hot, toast the chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season. PUMPKIN PATCH: Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Lightly add cooking spray and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway). VOILA!: Bowl up the pumpkin soup. Drizzle over the remaining coconut milk. Sprinkle over the parsley, the chickpeas, and the pumpkin seeds. Serve with the poppadom/s. POP IN THE POPPADOM: Heat the poppadom/s in the microwave until puffed up and crisp, 30-40 seconds. Alternatively, air-fry the poppadom/s at 180°C until crispy, 3-4 minutes. SOUPER HERO: When the pumpkin has 5 minutes remaining, boil the kettle. Place a pot over medium heat and lighty add cooking spray. When hot, add the onion, the leeks, and fry until golden, 3-4 minutes (shifting occasionally). Add the ginger and the curry spice and fry until fragrant, 1-2 minutes (shifting constantly). Add 150ml [300ml]|#7DA0D7 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 ½ 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 Ginger, Fresh Parsley, Leeks, Onion, Onions, Poppadom/s, Poppadoms, Pumpkin Chucks, Pumpkin Chunks, Pumpkin Seeds
How many calories does Vegetarian Spiced Pumpkin Soup have?
490 calories
How much fat content does Vegetarian Spiced Pumpkin Soup have?
grams
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