The chickpeas in this soup make it thick, creamy and healthful. The Indian 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)
- 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.
- Add the brown sugar, stir in quickly. Then add the garlic and mix in. Stir constantly until garlic starts turning slightly brown.
- Put in the dried red chiles, garam masala, and basil. Stir for 1-2 minutes.
- 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.
- Add the chickpeas and simmer for another 4-5 minutes.
- Allow the soup to cool, then blend it in a food processor until it is smooth.
- Transfer back to the soup pot, add salt and heat before serving.
For the pumpkin seed garnish
- Wash the pumpkin seeds thoroughly and dry them on a paper towel.
- Set the oven at 300 degrees Fahrenheit.
- 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.