eCook Meal
Vegetarian Spiced Pumpkin Soup
with crispy chickpeas & a poppadom
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.
Serving guide
Choose your portion size.
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 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 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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R267.73
for 4 servings · R66.93 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
-
Pumpkin Chunks needs 1 kgBulk Pumpkin 800 g 800 g at R49.99 · 1.25× packR62.49
-
Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
-
Poppadoms needs 4Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
-
Curry Spice needs 40 mlChicken Masala 50 g R29.99 · whole pack (size can't be divided)R29.99
-
Pumpkin Seeds needs 20 gPumpkin Seeds 250 g 250 g at R89.99 · 8% of packR7.20
-
Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Leeks needs 400 gPotato & Leek Soup Mix 600 g 600 g at R42.99 · 67% of packR28.66
-
Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Ginger, Leek, Onion, Parsley, Poppadom, Pumpkin Chucks, Pumpkin Chunks, Pumpkin Seeds
What is the nutritional information of Vegetarian Spiced Pumpkin Soup?
Calories: 492, Carbs: 68 grams, Fat: grams, Protein: 15.2 grams, Sugar: 19 grams, Salt: 422.3 grams
How do I prepare Vegetarian Spiced Pumpkin Soup?
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. 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. 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.
What should be prepared from my kitchen to make Vegetarian Spiced Pumpkin Soup?
Chickpeas, Coconut Milk, Curry Spice, Ginger, Leek, Onion, Parsley, Poppadom, Pumpkin Chucks, Pumpkin Chunks, Pumpkin Seeds
How many calories does Vegetarian Spiced Pumpkin Soup have?
492 calories
How much fat content does Vegetarian Spiced Pumpkin Soup have?
grams