This easy pumpkin curry soup with chickpeas comes together super fast, but just because it’s light on effort doesn’t mean it’s light on flavor!
I absolutely love this recipe because it’s a pantry dream dinner. You only need a handful of ingredients and just a bit of time but before you know it, you’ll have a gorgeous dinner on the table that tastes amazing.
My favorite part of this dinner? The irregularly cut sweet potato wedges and chickpeas. I douse them in spices and pile them on top of the pumpkin broth.
This soup is finished with a dollop of whipped coconut cream. You can skip the whipping part and just drizzle the coconut cream on top. I just prefer the thick, whipped consistency.
How to make this pumpkin curry soup with chickpeas:
For this recipe, you start with a can of pumpkin puree, two cans of chickpeas, and a sweet potato.
First, get your chickpeas and sweet potatoes roasting. Arrange the chickpeas on a large baking sheet. Next, take two small sweet potatoes and cut them into small wedges. You want them to bake quickly, so don’t cut the wedges too thick. I like to cut them into slightly irregular shapes because it creates diversity in texture. Some pieces will be quite crispy, some will be soft.
Throw the sweet potatoes on the baking sheet. Drizzle everything with oil and season with salt, pepper, and silk chili flakes. Bake it for about 15–20 minutes until the chickpeas are crispy and the sweet potatoes are fork-tender.
While the sweet potatoes and chickpeas roast, prepare the pumpkin broth. First, sauté a shallot in oil. Add curry powder, cayenne powder, and smoked paprika. Add the pumpkin purée along with stock or water and bring to a boil. Let it simmer for about 20 minutes.
Once the broth is done, serve it up! Ladle the broth into shallow bowls, pile those crispy chickpeas and sweet potatoes on top. Garnish with the whipped coconut cream and a sprinkle of pistachios. That’s it!
Looking for more vegan recipes? Check my archives!
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This recipe uses one of my favorite spices–Silk Chili! If you can’t find it in your grocer, no worries because I have you covered! Pick it up in the shop now.
This recipe uses one of my favorite spices–Silk Chili! If you can’t find it in your grocer, no worries because I have you covered! Pick it up in the shop now.
Pumpkin Curry Soup with Chickpeas
Equipment
- Baking sheet
- Large pot
Ingredients
Roasted chickpeas:
- 1 tablespoon neutral oil
- 2 15- ounce cans chickpeas drained and rinsed
- 2 small sweet potatoes about ¾ pounds total, scrubbed and cut into thin wedges
- 2 teaspoons silk chili flakes or use ½ teaspoon crushed red pepper plus 1 teaspoon paprika
- Salt and pepper to taste
Pumpkin curry soup:
- 1 tablespoon neutral oil
- 1 shallot peeled and diced
- 1 tablespoon curry powder
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne powder
- 1 tablespoon brown sugar
- 15- ounce can pumpkin purée
- 3 cups water or vegetable stock
- Salt and pepper to taste
For serving (optional):
- ¼ cup coconut cream
- Fresh watercress leaves or minced scallions, or cilantro leaves
- ¼ cup pistachios or almonds or pumpkin seeds, crushed
Instructions
Roast the chickpeas:
- Preheat oven to 425ºF.
- Arrange the chickpeas and sweet potatoes on a large baking sheet. Drizzle with oil and sprinkle with the silk chili flake, and season with salt and pepper. Use your hands to toss everything together and ensure the chickpeas and sweet potatoes are evenly coated.
- Transfer to the oven and roast for 15–20 minutes or until the chickpeas are crispy and the sweet potatoes are fork-tender. Flip once halfway through cooking. Turn off the heat.
Start the pumpkin curry soup:
- Heat the oil in a large pot over medium heat. Once hot, add the shallot and cook for 3 minutes.
- Add the curry powder, smoked paprika, and cayenne powder, and cook for 45 seconds until fragrant.
Simmer the soup:
- Add the brown sugar and the pumpkin purée and toss to coat with the spices and shallot. Pour in the water or broth and bring to a boil—taste and season with salt and pepper. Reduce heat and simmer for 15 minutes—taste and season once more to your preferences.
Whip the coconut cream (optional):
- Add the coconut cream to a bowl and use a hand mixer or a whisk to whip until thick, about 3–4 minutes. Once the mixture has thickened, transfer it to the freezer for 10 minutes to help thicken it up even more.
To serve:
- Ladle the pumpkin broth into shallow bowls and pile the sweet potatoes and chickpeas on top. Garnish with crushed pistachios and the whipped coconut cream. Serve with a few fresh watercress leaves. Enjoy!
