Pumpkin-chickpea soup (with an Indian twist)

Serves 8-10
EditedThe chickpeas in this soup make it thick, creamy and healthful. The spices, available at any Indian grocery store, give it a subtle complexity of flavor. Save the pumpkin seeds for garnish.


For the soup

3 tablespoons olive oil

1 large onion, roughly chopped

2 teaspoons brown sugar

6 cloves garlic, crushed

2 dried red chiles

2 teaspoons garam masala

2 tablespoons basil leaves, finely chopped

5 cups pumpkin, diced into 1-inch cubes

8 cups vegetable stock

1 15-ounce can chickpeas

Salt to taste


For the pumpkin seed garnish (optional)

Pumpkin seeds



Olive oil

  1. In a soup pot over medium heat, add the oil. When oil is slightly hot add the onions and saute until they become soft and begin to change color.
  2. Add the brown sugar, stir in quickly. Then add the garlic and mix in. Stir constantly until garlic starts turning slightly brown.
  3. Put in the dried red chiles, garam masala, and basil. Stir for 1-2 minutes.
  4. Add the pumpkin and mix thoroughly. Add the vegetable stock, and bring to a boil on high heat. Turn down heat, put the lid on the soup pot and simmer for 10-15 minutes or until the pumpkin is soft.
  5. Add the chickpeas and simmer for another 4-5 minutes.
  6. Allow the soup to cool, then blend it in a food processor until it is smooth.
  7. Transfer back to the soup pot, add salt and heat before serving.


For the pumpkin seed garnish

  1. Wash the pumpkin seeds thoroughly and dry them on a paper towel.
  2. Set the oven at 300 degrees Fahrenheit.
  3. Spread out the pumpkin seeds on a baking sheet. Sprinkle with paprika and salt and drizzle some olive oil. Bake for 10 minutes or until slightly brown. Ladle the soup in bowls and garnish with pumpkin seeds.





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