Southeast Asian herbs like lime leaves and lemon grass infuse aromatic flavor to this creamy pumpkin soup, with chunky chickpeas. Mouth watering yummy soup to warm you up, in a cold winter weather and sooth your senses after a tiring day.
500g Japanese Pumpkin, chopped
200g boiled / canned chickpeas
200ml coconut milk
2 tbsp curry powder
1 tbsp sugar
1 tsp turmeric powder
1 lime leaf, torn / grated lemon rind
1 lemon grass crushed
1 onion chopped
1 tbsp minced garlic and ginger
1 vegetable soup cube
2 tbsp vegetable oil
Salt and pepper to taste
Spring onion chopped
Coriander leaves for garnishing
Heat oil in a large sauce pan, sauté onion, garlic ginger for 2 minutes. Add pumpkin, salt, sugar, lemon grass, lemon leaves, curry powder and soup cube. Stir well till pumpkin is coated with spices.
Add coconut cream, lower the heat, close the lid, let it simmer for 10 minutes till pumpkin is soft.
Add one bowl of water bring to boil for 5 more minutes. When soup starts simmering, add chickpeas and mix well.
Turn off heat, season with lemon juice, pepper and salt. Ladle soup into bowls garnish with coriander and chopped spring onion.