A silky soup with pumpkin, Thai spices, and crispy chickpeas for flavor and texture. Vegan-friendly; easy to make.
# Components:
→ Crispy Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/4 teaspoon ground cumin
05 - 1/4 teaspoon salt
→ Soup Base
06 - 1 tablespoon coconut oil
07 - 1 medium onion, chopped
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
10 - 1 tablespoon Thai red curry paste (check for gluten-free as required)
11 - 2 pounds pumpkin or butternut squash, peeled and cubed
12 - 1 can (13.5 fl oz) coconut milk
13 - 3 cups vegetable broth
14 - 1 tablespoon soy sauce or tamari
15 - 1 teaspoon brown sugar
16 - Juice of 1 lime
17 - Salt and black pepper, to taste
→ Garnishes
18 - Fresh cilantro, chopped
19 - Lime wedges
20 - Red chili flakes (optional)
# Method:
01 - Preheat oven to 400°F. Pat chickpeas dry using paper towels, then toss with olive oil, smoked paprika, ground cumin, and salt. Arrange on a baking tray in a single layer and roast for 25 to 30 minutes, shaking halfway, until golden and crisp.
02 - Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté for 4 to 5 minutes until translucent.
03 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
04 - Add Thai red curry paste and cook, stirring constantly, for another 1 minute.
05 - Add cubed pumpkin, coconut milk, vegetable broth, soy sauce, and brown sugar to the pot. Stir thoroughly, then bring mixture to a boil. Lower heat and simmer uncovered for 20 to 25 minutes, until pumpkin is very tender.
06 - Remove from heat. Blend soup until completely smooth using an immersion blender or by transferring it in batches to a countertop blender.
07 - Stir in lime juice and adjust seasoning with salt and black pepper to taste.
08 - Ladle soup into serving bowls. Top each portion with crispy chickpeas, chopped cilantro, and red chili flakes if desired. Garnish with lime wedges.
