Pumpkin and Chickpea Curry Soup
This is a versatile recipe , you can leave it at the curry stage as per the second photo , or blitz and have a yummy soup as per the first (top) photo ! Serve with a dollop of Natural Yoghurt and your good to go 🙂
1 Large Onion
2-3 Cloves of Garlic
30g Olive Oil
450g Buternut pumpkin
50g Carrot (one large carrot)
400g Diced Tomatoes Fresh or tinned
500g Vege Stock – (500g water plus 2tblspoons Vege Stock Paste)
2tsp Ground Cumin (heaped)
1tsp Garam Marsala (heaped) recipe EDC
400g Organic Tinned Chick Peas (or cook your own and use fresh)
Place Onion and Garlic in bowl and blitz 3secs speed 7
Add oil and cook Varoma for 3 minutes Speed 1
Add pumpkin ,carrot, tomatoes , stock and spices and cook for 15minutes 100degrees Reverse Speed 1
Add Chick Peas and cook for 7 minutes 100degrees Reverse Speed 1
You can either leave it now as a curry OR to have as a soup which is yummy and creamy.
Blitz on Speed 9 by increasing gradually through to speed 9 for 30 seconds.
Serve with a dollop of Natural Yoghurt.