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a curried pumpkin and chickpea soup in a wide bowl, warm orange broth with whole chickpeas, a swirl of coconut milk, and a dusting of curry, on a rustic autumn table, natural light, shallow depth of field, landscape orientation

Curried Pumpkin and Chickpea

A soup made with pumpkin has cream, spices, and includes chickpeas.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 tbsp coconut oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp curry powder
  • 1 can pumpkin puree 15 oz
  • 2 cans chickpeas drained
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 tsp salt

Method
 

  1. Melt the coconut oil on Sauté and cook the onion for 3 minutes, then add garlic, ginger, and curry powder for 1 minute.
  2. Stir in the pumpkin puree, chickpeas, broth, and salt.
  3. Seal and pressure cook on High for 6 minutes, then quick release.
  4. Stir in the coconut milk and warm through on Sauté for 2 minutes.
  5. Taste, adjust salt, and serve with a swirl of coconut milk.

Notes

Mash a few chickpeas against the side of the pot to thicken it naturally.