Pumpkin Ginger Chickpea Soup

For me, there’s nothing soothing and comforting food-wise, like warm, thick creamy soup. In another words, soup is my ultimate comfort food… Is that weird?! People indulge in sweets and pancakes, and me….soup. Well, to move on: this is Pumpkin Ginger Chickpea Soup. A perfect example of what I was talking about. It was “throw in what you feel like” sort of thing but turned out wonderfully delicious.

[recipe-foody]

Ingredients

2 tbsp extra virgin olive oil
3 cups cubed pumpkin
1 large onion
a knob of ginger, minced
1 cup carrots
1 cup cooked chickpeas
1 tsp Himalayan salt
spices: curry, chili, turmeric
1 tbsp Tamari (soy sauce, liquid aminos)
2 leeks
2 spring onions
parsley, minced
toasted silvered almonds, optional
1 tsp barley miso paste, optional
soy or oat cream

Method

1. Sauté pumpkin cubes on olive oil
2. Add minced onions, fresh minced ginger and keep sauteeing
3. Then add carrot, cooked chickpeas, seasonings and spices: salt, turmeric, chili, curry and enough water to cover the veggies
4. Simmer for about 15 minutes until veggies are soft
5. Then add soy sauce, spring onions and leeks (reserve green part of spring onions to add at the end)
6. Cook for another 5 minutes and then blended 1/3 of soup (you can add here 1 tsp olive oil and 1 tsp miso paste)
7. Mix it back in and add more seasonings as needed, minced parsley leaves and spring onions. Keep it covered for the onions to wilt. Add more water if it’s too thick.

You can serve it with some cream, garnished with almonds and spring onions.

If you’d like to try  another pumpkin soup, check out the recipe for Spicy Lentil Curry Soup
[/recipe-foody]