Spicy pumpkin soup with toasted chickpeas
Happy weekend lovelies! Are you guys doing anything exciting? I am going to stay with my parents for the weekend and it has been forever since I have last visited, so I am super excited! Hopefully their garden and greenhouse is still full of homegrown goodies that I can steal ;)
I am also going to be doing a lot of cooking since I really want my parents opinion on a couple of recipes that I have been working on, it really sucks to live alone sometimes when you are creating recipes and need feedback – haha and yes my sister lives downstairs, but she isn’t really too keen on my healthy cooking ;) I have actually served her both the pumpkin salad I posted earlier this week and this pumpkin soup, but she wasn’t all that excited about either. I do get it though, she didn’t really like how sweet pumpkin is and I must admit I was a little surprised by it too (yes I am a total pumpkin novice!), but the flavor has really grown on me and I love this spicy, but still sweet version of a pumpkin recipe.
I have been wanting to make pumpkin soup forever, haha it seems like all food bloggers have posted recipes for it these past few weeks, so it was a constant reminder to just get it together and give it a try already. What really convinced me though was when I saw that Kitchen By Eve had posted the most delicious looking creamy pumpkin soup – how good does it look?! Yum! I pretty much ran to the store to stock up on pumpkins after seeing that, so thank you Eva for the inspiration! ❤︎
Ingredients – 3-4 servings:
1 hokkaido pumpkin
2 cloves of garlic
2 red chilli peppers*
2 teaspoons ground ginger**
1-2 tablespoons finely grated fresh turmeric
1 handfuld fresh cilantro, chopped
1 teaspoon ground cumin
Salt + pepper
500 ml (equals about 2 + 1/4 cups) water
1 can of coconut milk (400 ml)
*Make sure to adjust the amounts according to how strong your chilli peppers are, the ones I used sadly weren’t very strong, so I ended up adding cayenne peber as well.
**I wanted to use fresh finely grated ginger, but sadly my ginger had gotten moldy and I had to throw it out. 2 teaspoons ground ginger should equal about 1 tablespoon grated fresh ginger.
Spicy toasted chickpeas
1 can of chickpeas
1 tablespoon olive oil
1 teaspoon ground turmeric
1/3 – 1/2 teaspoon cayenne peber – adjust amounts to your liking
Preheat your oven to 200 c // 400. Add the drained, rinsed and dried (pat them with a clean dishtowel) chickpeas to a bowl, add the oil and toss them until they are coated. Add the spices as well and mix until the chickpeas are covered in the spices. Pour the chickpeas onto a baking tray and bake them for about 25-30 minutes until they are golden and crispy – make sure to stir them a couple of times.
To make the soup start by washing the pumpkin and then cut it in half. Scoop out the seeds and cut the pumpkin into smaller pieces. Add the pumpkin to a pot along with about a tablespoon of olive or coconut oil, let it cook on medium heat while you prep and cut the onion and garlic. Add the roughly chopped onion and crushed or finely chopped garlic to the pot as well and let it cook for a couple of minutes. Then add the herbs, spices and water to the pot, bring it to a boil and then reduce the heat and let it simmer for about 25 minutes until the pumpkin is tender.
When the pumpkin is tender take the pot off the heat and use a stick blender to puree the soup (a regular blender that can handle hight temperatures works great as well), put the soup back on the stove, add the coconut milk and bring it to a slow boil again. Let it simmer for a couple of minutes and make sure to adjust the flavor and spices to your liking – the chili peppers I used sadly weren’t very strong, so I ended up adding some cayenne pepper as well. I served the soup with a little coconut cream, fresh cilantro and spicy toasted chickpeas, so yum!