The Ultimate Fall Curry Pumpkin Soup with Chickpeas—Simple & Delicious

Name: The Ultimate Fall Curry Pumpkin Soup with Chickpeas—Simple & Delicious
Total time: 45 min
Ingredients: 30 ml Oil; 3 Cardamom; 2 Onion, finely chopped; 2 Garlic, crushed; Ginger, finely grated; 60 ml Tomato paste; 10 ml Coriander seed, ground; 5 ml Cumin, ground; 5 ml Turmeric, ground; 5 ml Chili powder; Pumpkin; 500 ml Vegetable broth; 1 can Chickpea, drained; 30 ml Yoghurt

By Glen & Friends Cooking · 45 min

Ingredients

Oil30 ml
Cardamom3
Onion · finely chopped2
Garlic · crushed2
Ginger · finely grated
Tomato paste60 ml
Coriander seed · ground10 ml
Cumin · ground5 ml
Turmeric · ground5 ml
Chili powder5 ml
Pumpkin
Vegetable broth500 ml
Chickpea · drained1 can
Yoghurt30 ml

Instructions

Heat the oil in a soup pot and add the cardamom pods. Cook for a couple of minutes, then add the onions and cook until golden.
Stir in the garlic and ginger and cook for 2 minutes.
Add the tomato paste and cook for a couple of minutes, then add the coriander, cumin, turmeric and chilli powder and stir until fragrant.
Stir in the pumpkin, chickpeas and stock. Bring to a simmer, cover and cook for about 20 minutes.
Remove from the heat and stir in the yogurt.

Summarized from Glen & Friends Cooking's video. Watch it for the details.

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