This past weekend to celebrate Canadian Thanksgiving Ma McCarthy made an absolutely wonderful feast with an organic turkey and all the fixings (plus her Gluten-free Quinoa Chocolate Cake ) on Saturday night. Then on Sunday we celebrated with my hubs family with a wonderfully local and delicious meal. If you’re like me, you are likely looking forward to eating a little lighter this coming week!
I’ve got your Thanksgiving recovery plan right here with this superbly flavourful and fulfilling pumpkin soup that is a meal in of itself. You may have noticed if you are a regular reader that I’m on a pumpkin theme this week! I hope you have already enjoyed my Pumpkin Chocolate Chip Muffin recipe and then slathered pumpkin on your beautiful face with this Pumpkin Enzyme Mask .
Now let’s make soup!
Soups
Pumpkin Coconut Soup
PrintIngredients
- 2-3 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup cooked chickpeas
- 1 cup roasted pumpkin, pureed
- 2 cups coconut or almond milk
- Juice from 1 lemon
- Optional: 2 tsp curry powder (Simply Organic brand)*
- Sea salt
- Pepper
- Saute shallots and garlic in ghee (clarified butter) or extra-virgin olive oil diluted with some water. Once tender set aside.
- In a high speed blender or food processor, combine sauteed ingredients with chickpeas, roasted pumpkin, milk and water. Do not blend till smooth, keep some chunks. Only blend about 20 seconds.
- Transfer blended mixture to large soup pot. Add lemon, curry powder, sea salt and pepper. Heat but do not boil. Enjoy immediately!
*This soup has so much wonderful flavour all on it's own that you might not even need to add the curry powder.
I love the brand simply organic and the curry powder added such a wonderful flavour to the soup.
Have you ever noticed when you eat soup it’s just not satisfying enough as a meal and you’re still hungry? This is because you were likely missing a key ingredient — protein. Which makes this soup an ideal meal! The chickpeas provide a wonderful source of fulfilling protein and the coconut milk is full of good fat.
I loved this soup so much I made a double batch of it so I can freeze some and enjoy it again in a couple of weeks.
Back to that Thanksgiving recovery plan I talked about above — here are some healthy and absolutely delicious meal ideas:
Salmon Cakes or Orange Mint Baked Salmon
Need some extra motivation and guidance? Maybe it’s high time you joined thousands of people who’ve already done the Joyous 10-day Detox and had wonderful success!! Learn more here!
Have a wonderful week!
Joy
9 thoughts on “Pumpkin Chickpea Coconut Soup”
This recipe sounds delicious!! I can’t wait to try it. Is the coconut milk full fat canned or coconut beverage?
Thanks!!
Hi Jackie,
Full-fat canned coconut milk works best here.
Kate – Joyous Health Team
I thought that this recipe would be good…but after trying that I realize it is awesome…can I use Papaya instead of Pumpkin?? Actually I love Papaya…
Thanks for your nice and delicious recipe…
Hi Zakaria,
I’m not sure papaya would work here. If you’re looking to sub out the pumpkin, I’d recommend trying a different type of squash, like butternut or acorn.
Kate – Joyous Health Team
Hey Kate,
Thanks for Your nice suggestion. Oops!! One thing I’ve forgotten to ask you.
How can I create a link in your Reply box??
I didn’t have a pumpkin on hand to roast so opened a can of pure pumpkin to make one of your smoothies. Could I use the canned pumpkin to make this soup too?
Yes definitely!
Is it possible to omit the chickpeas or a way to blend them so not such a chunky consistency??
For sure, you can omit or just blend them until smooth and creamy. You may want to ad more liquid to the desired consistency you’re looking for.