Nigella lawson's pumpkin and chickpeas soup

Main Dish
2 servings
10 min
15 min
Very Easy
Aromatic flavor to this creamy pumpkin soup, with chunky chickpeas. Mouth watering yummy soup to warm you up, in a cold winter weather and sooth your senses after a tiring day.


Number of serving: 2
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


  • 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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