Curried pumpkin and chickpea soup

Heres a hearty curried pumpkin and chickpea soup to warm up your insides and fill you up!

Recipe «Curried pumpkin and chickpea soup» presented in category Recipes / Soups, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 large brown onion, chopped, 2 garlic cloves, crushed, 2 tsp curry powder, 1.75kg butternut pumpkin, peeled, cut into 1.5cm pieces , 400g cans chickpeas, drained, rinsed, 4 cups chicken stock, Tamar Valley Greek Style Yoghurt and fresh coriander sprigs, to serve .

Ingredients:

• 1 tbsp olive oil 
• 1 large brown onion, chopped 
• 2 garlic cloves, crushed 
• 2 tsp curry powder 
• 1.75kg butternut pumpkin, peeled, cut into 1.5cm pieces 
• 400g cans chickpeas, drained, rinsed 
• 4 cups chicken stock 
• Tamar Valley Greek Style Yoghurt and fresh coriander sprigs, to serve 

Instructions

1. Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook for 5 minutes or until onion has softened. Add curry powder. Cook for 1 minute or until fragrant. Add pumpkin. Stir to coat.
2. Using a fork, crush half the chickpeas. Add crushed chickpeas, stock and 1 cup cold water to pan. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 30 minutes or until pumpkin is very tender and soup has thickened. Stir in remaining chickpeas. Ladle into bowls. Top with yoghurt and coriander. Serve.