Nigella lawson's pumpkin and chickpeas soup

Ingredients

• 500 g Japanese Pumpkin
• 200 g boiled / canned chickpeas
• 200 ml 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

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Preparation

• 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.

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