Creamy Pumpkin Curry Soup with Roasted Jerk Chickpeas
Recipe: https://recipestripper.com/recipes/ef4bcc59-93b7-402c-8732-f4c6b195b02d
Original source: https://www.orchidsandsweettea.com/spicy-curry-pumpkin-soup-with-chickpeas/
Recipe image: https://www.orchidsandsweettea.com/wp-content/uploads/2022/10/Creamy-Pumpkin-Curry-Soup-with-Roasted-Jerk-Chickpeas.jpg

Creamy Pumpkin Curry Soup with coconut milk, warm spices and crispy jerk chickpeas makes an easy, cozy and flavor-packed fall soup.
Yield: 4
Prep time: PT10M
Cook time: PT30M
Total time: PT40M

Ingredients
- 1 (15 oz.) can organic chickpeas, drained + rinsed
- 1-2 Tbsps Extra virgin olive oil
- 1-2 Tbsps Homemade Jerk Dry Rub Seasoning
- 1 Tbsp Extra virgin olive oil
- 3 garlic cloves, minced
- 2 cups organic pumpkin puree ((NOT Pie filling!))
- 4 Tbsps organic all-purpose flour
- 2 Tbsps curry powder ((You can substitute with 2 tsps turmeric, if preferred))
- 1 tsp sea salt ((Add more to taste, if needed!))
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- Pinch of red pepper flakes, optional
- 3 cups vegetable stock, organic ((You can substitute with chicken or beef stock, if desired))
- 1 (14 oz.) can full-fat coconut milk
- 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. [TO MAKE THE ROASTED JERK CHICKPEAS:] In a bowl, add the chickpeas, olive oil and Jerk Dry Rub Seasoning, stirring to combine and fully coat chickpeas.
3. [TO MAKE THE ROASTED JERK CHICKPEAS:] Add the chickpeas onto the prepared baking sheet and arrange in a single layer so that they roast + crisp up evenly.
4. [TO MAKE THE ROASTED JERK CHICKPEAS:] 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. [TO MAKE THE SOUP:] Add the coconut milk, honey, and pumpkin puree, continuing to whisk everything together until combined and the soup begins to thicken.
7. [TO MAKE THE SOUP:] 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. [TO MAKE THE SOUP:] 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. [TO MAKE THE SOUP:] Bon Appetit!