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Pumpkin and Chickpea Soup with Curried Croutons


  • Author: Maša Ofei
  • Total Time: 1 hour
  • Yield: 5
  • Diet: Vegan

Description

A pumpkin soup recipe with a twist that even the fussiest eaters will enjoy! It’s full of flavour and depth.


Ingredients

  • 1kg / 2.2 pounds butternut pumpkin, chopped into cubes
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1 red bell pepper (capsicum), chopped roughly
  • 1 onion, roughly chopped
  • 2-inch piece of ginger, chopped
  • 3 cloves garlic, cut in halves
  • Half a red chilli, chopped roughly (deseeded if too hot for you, I deseed)
  • 8 cups / 2 litres vegetable stock (or boiling water)

Topping

  • 3 tablespoons olive oil
  • 1 can / 400g / 14.10 ounces chickpeas, drained and rinsed
  • 2 slices of thick bread, chopped into cubes (we used sourdough)
  • 1 tablespoon curry powder
  • 1 tablespoon garlic powder
  • 1 tablespoon mustard seeds
  • ¼ teaspoon salt
  • A handful of chopped coriander/cilantro

Instructions

  1. Preheat oven to 200 degrees Celcius (390 degrees Fahrenheit).
  2. Place the pumpkin, oil, and salt in a baking tray and mix well, so the oil and salt cover the pumpkin and place it in the oven.
  3. Bake for 15 minutes, then add in the bell pepper, toss well before putting back in the oven, and bake for another 15 minutes.
  4. In the meantime, place a large saucepan on medium-high heat and add the onion, ginger, garlic, chilli and stock. Bring to a boil and let it simmer for around 20 minutes.
  5. Once the vegetables have finished baking, add them to the pot and simmer all together for a further 10-15 minutes to infuse all the flavours together, and everything becomes nice and soft.
  6. Let the soup cool if needed to add to your blender safely.
  7. Make the topping: In the meantime, add all the topping ingredients besides the coriander to a frying pan and pan-fry until the bread becomes crispy on the edges. Toss often to distribute the ingredients. Set aside.
  8. Once the soup has cooled a little, add the soup to a high-speed blender and blend until smooth. Adjust seasoning to taste.
  9. Serve the soup and add the topping in the middle in a line, and add some coriander.
  10. Serve straight away. 

Notes

Note: If your blender is not good with hot liquids, please let it cool for at least 30 minutes before blending. My blender can handle it, and I make sure I take extreme care.