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Pumpkin Curry Soup with Chickpeas

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!
5 from 6 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 416kcal


  • Baking sheet
  • Large pot


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


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!


Calories: 416kcal | Carbohydrates: 59g | Protein: 14g | Fat: 16g | Sodium: 48mg | Fiber: 15g | Sugar: 15g | Vitamin C: 8mg
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