Curried Pumpkin and Chickpea Soup

//Curried Pumpkin and Chickpea Soup

Curried Pumpkin and Chickpea Soup

A warm and hearty soup is the ultimate comfort food for those cold winter nights. With a dollop of Greek yoghurt for added taste, this delicious soup is sure to keep you warm and fill you up! Enjoy with your favourite glass of red wine and some crunchy sourdough bread.

INGREDIENTS

1 tbsp olive oil

1 large brown onion, chopped

2 garlic cloves, crushed

2 tsp curry powder

1.75kg butternut pumpkin, peeled and cut into 1.5cm pieces

400g canned chickpeas, drained and rinsed

4 cups liquid chicken stock

Camperdown Dairy Greek Yoghurt, to serve

Fresh coriander sprigs, to garnish

METHOD

  1. Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook for 5 minutes or until onion has softened. Add curry powder. Cook for 1 minute or until fragrant. Add pumpkin. Stir to coat.
  2. Using a fork, crush half the chickpeas. Add crushed chickpeas, stock and 1 cup cold water to pan. Bring to the boil.
  3. Reduce heat to low. Simmer, partially covered, for 30 minutes or until pumpkin is very tender and soup has thickened. Stir in remaining chickpeas.
  4. Ladle into bowls and top with yoghurt and coriander. Serve.
2018-06-14T02:27:03+00:00 June 14th, 2018|Recipes|0 Comments