RecipeStripper

Clean recipe · orchidsandsweettea.com

Creamy Pumpkin Curry Soup with Roasted Jerk Chickpeas

Creamy Pumpkin Curry Soup with coconut milk, warm spices and crispy jerk chickpeas makes an easy, cozy and flavor-packed fall soup.

Original recipe: orchidsandsweettea.com

Yield:
4 servings
Prep:
10 min
Cook:
30 min
Total:
40 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Creamy Pumpkin Curry Soup with Roasted Jerk Chickpeas

Ingredients

  1. 1 (15 oz.) can organic chickpeas, drained + rinsed
  2. 1-2 Tbsps Extra virgin olive oil
  3. 1-2 Tbsps Homemade Jerk Dry Rub Seasoning
  4. 1 Tbsp Extra virgin olive oil
  5. 3 garlic cloves, minced
  6. 2 cups organic pumpkin puree ((NOT Pie filling!))
  7. 4 Tbsps organic all-purpose flour
  8. 2 Tbsps curry powder ((You can substitute with 2 tsps turmeric, if preferred))
  9. 1 tsp sea salt ((Add more to taste, if needed!))
  10. 1 tsp black pepper
  11. 1 tsp smoked paprika
  12. 1 tsp garlic powder
  13. 1 tsp dried thyme
  14. 1/2 tsp ground cinnamon
  15. 1/2 tsp ground allspice
  16. Pinch of red pepper flakes, optional
  17. 3 cups vegetable stock, organic ((You can substitute with chicken or beef stock, if desired))
  18. 1 (14 oz.) can full-fat coconut milk
  19. 1-2 Tbsps raw honey or maple syrup

Instructions

  1. TO MAKE THE ROASTED JERK CHICKPEAS:

    Begin by preheating the oven to 400 degrees Fahrenheit and preparing a baking sheet with parchment paper.
  2. In a bowl, add the chickpeas, olive oil and Jerk Dry Rub Seasoning, stirring to combine and fully coat chickpeas.
  3. Add the chickpeas onto the prepared baking sheet and arrange in a single layer so that they roast + crisp up evenly.
  4. Bake chickpeas for 15-20 minutes or until chickpeas are crisp. Remove from oven and let cool.

  5. TO MAKE THE SOUP:

    In a medium-sized dutch oven pot over medium-high heat, add the olive oil. Once heated, add the minced garlic and sauté until fragrant, about 1-2 minutes. Add the flour, curry powder, salt, black pepper, smoked paprika, garlic powder, parsley, thyme, cinnamon, allspice, and red pepper flakes (if using), stirring everything together. Slowly add the vegetable stock, whisking until the mixture thickens and becomes lump-free.
  6. Add the coconut milk, honey, and pumpkin puree, continuing to whisk everything together until combined and the soup begins to thicken.
  7. Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer for another 5-6 minutes. NOTE: At this point, the soup should be thickened as it continues to simmer.
  8. Remove from heat and serve immediately into prepared bowl(s), top with roasted jerk chickpeas and drizzle with honey or maple syrup, if desired.
  9. Bon Appetit!