Coconut squash soup with curried chickpeas
November is almost at an end but pumpkin season is still in full swing! This delicious soup can be made with any sweet pumpkin or squash and is perfect to help warm you up on the cold days ahead. The curry madras perfectly compliments the pumpkin, coconut and cinnamon.Want to try the Just Spices Curry Madras? You can get £5 off of a £20 order from Just Spices by following this link (discount will automatically apply) or you can enter the discount code 'justhomeforfood' at checkout.
Ingredients
For the chickpeas
- 400 g can of chickpeas drained and patted dry
- 1 tsp neutral oil
- 2 tsp curry Madras I used Just Spices
- 1 tsp cinnamon
- 1/2 tsp salt
For the soup
- 2 tbsp oil
- 1 shallot finely chopped
- 3 garlic cloves minced
- 12 g fresh ginger grated
- 1 tbsp curry Madras powder
- 800 ml vegetable stock
- 400 ml can of coconut milk
- 800g pumpkin or squash puree I used Crown Prince squash and made the puree myself, but you can also use canned pumpkin puree.
- salt and pepper
- coriander for serving
Instructions
- Preheat the oven to 220c/200 fan and line a baking tray with baking paper.
- Rinse and dry your chickpeas before placing in a small bowl with the oil, curry powder, cinnamon, and salt. Mix to evenly coat and tip out onto the baking sheet. Bake for 25 minutes or until crisp and set aside.
- For the soup, heat a large heavy bottomed pot or casserole over medium heat with the oil.
- Once the oil is hot, add the shallot and cook for 4-5 minutes until translucent.
- Add the garlic, fresh ginger, and curry Madras and stir for 1-2 minutes until fragrant.
- Reduce the heat slightly and add the vegetable stock and coconut milk, stirring gently and allowing the mixture to bubble for about 8-10 minutes until mixture begins to thicken.
- Add in the pumpkin or squash puree, 1/2 tsp of salt, and a few grinds of fresh black pepper. Allow the mixture to cook for 2-3 minutes until at desired consistency.
- You can serve your soup straight away with the curried chickpeas and some fresh coriander, or use an immersion blender or transfer to a food processor to make the soup completely smooth.