• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Delicious and Healthy by Maya

  • RECIPES
  • ABOUT ME
    • FEATURED
  • WORK WITH ME
  • TRAVEL & LIFE
  • WORKSHOPS
  • PRIVACY POLICY

Pumpkin Ginger Chickpea Soup

December 25, 2015 by Maja ∣ Delicious & Healthy by Maya

 

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]

Related

Pin
Share
Tweet
Share
43 Shares

Filed Under: Mains and sides Tagged With: chickpea, pumpkin, soup

About Maja ∣ Delicious & Healthy by Maya

Previous Post: « Peanut Butter Chocolate Bark
Next Post: Brown Rice/Teff Chocolate Porridge with fried bananas »

Reader Interactions

Comments

  1. Izzy

    March 20, 2016 at 18:42

    Hey. How much roughly of the turmeric/chilli/curry should we use? I know it’s to taste but do you have any rough quantities because I tend to always put far too much in, but don’t want it to end up flavourless either!

    • Maja Brekalo

      March 30, 2016 at 22:22

      Hi Izzy!

      It really depends of your tolerance of spiciness. I’d say for getting not too spicy dish I would use pinch or two of chilli, half tsp curry and 1 tsp of turmeric.
      I hope that helps.
      I wish you a great day Izzy,

      Maja

  2. Ivona

    August 31, 2016 at 08:17

    Do you think it would freeze well? Maybe leave out the cream in that case…

    • Maja Brekalo

      September 16, 2016 at 07:20

      Hi there!

      I think it probably would, though I never tried.
      Oh, and definitely without cream.

      Maja xx

Primary Sidebar

Connect with me

  • Email
  • Facebook
  • Instagram
  • Pinterest

NEVER MISS A RECIPE

Instagram

Follow on Instagram

Categories

  • All Recipes
  • Baking
  • Breakfast
  • Cakes
  • Gluten Free
  • Healthy Desserts
  • How to Make
  • Mains and sides
  • Pasta
  • Popular Recipes

Copyright © 2023 Delicious and Healthy by Maya on the Foodie Pro Theme