Pumpkin Curry Soup

This pumpkin soup is very smooth and creamy thanks to the chickpeas, which, combined with the curry, will give this soup an unique and delicious flavor.

  • DifficultyEasy
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time20 Minutes
  • Servingserves 2 people
  • Cooking methodStove
  • CuisineInternational


500 ml vegetable broth
500 g pumpkin pulp
200 g canned chickpeas
2 teaspoons curry powder
2 spoons extra-virgin olive oil
2 cloves garlic
1 onion
q.s. ground smoked paprika
q.s. fresh parsley


– chop the onion finely and put it into a pot;
– add a pinch of salt, 2 full spoons of extra virgin olive oil and mix well;
– as soon as the onion starts to fry, cover the pot with its lid and put the flame to minimum;
– let the onion to stew in its own liquid;
– remove the lid, add the curry powder and stir well;
– add the pumpkin chopped into small cubes and stir well;
– let it cook for a minute then pour the hot broth onto it;
– cook for about 15 minutes or till the pumpkin become very soft;
– add the boiled chickpeas and the garlic, then reduce the soup to a cream by using a blender;
– serve topped with some smoked paprika and fresh parsley;

4.5 / 5
Thanks for voting!

Do you want to help me improve the recipe by answering some questions? Thank you!

* Mandatory question

Leave a Reply

Your email address will not be published. Required fields are marked *