Pumpkin Soup With Spiced Chickpeas And Crispy Kale

FROM OUR KITCHEN

"I adore the first bowl of pumpkin soup for the season as the days start to cool, and I always love playing with flavours that compliment pumpkin. This recipe uses spices to warm and nourish and chickpeas and crispy kale to add texture, also making it feel like more of a meal. The building of each bowl in your warmed kitchen is also a lovely moment to slow down and really be present in what you’re doing. If you’re having people over on a cold night, pop the soup in bowl and all the extras on the table for everyone to build their own. One to keep up the immunity through the cool months while it warms from within. A lovely crusty loaf of sourdough is a wonderful companion here."

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Recipe and introduction by Harriet Davidson Photography by Sundae Studio

INGREDIENTS

1kg piece of pumpkin (Kent or Butternut), cut into bite-sized pieces

1 onion

2 cloves garlic, chopped

3cm piece ginger, chopped

Coconut oil (ghee or olive oil can also be used)

Sea salt

2 tsp ground cumin

2tsp ground turmeric

1 tsp ground coriander

1 tbsp curry powder

2 tsp mustard seed

400ml coconut milk

1 cup Greek Yoghurt (for garnish

1 bunch coriander (for garnish)

FOR THE CHICKPEAS

400g chickpeas, cooked (equivalent to one can)

3 tbsp olive oil

2 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

1 tsp sea salt flakes

FOR THE KALE

1 cup fresh curly kale, washed and torn into bite-sized pieces

Olive oil

Sea salt

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METHOD

For the soup, heat oil in a heavy-bottom saucepan before adding in onion. Sweat down for 10 minutes, until nice and soft before adding in garlic and turmeric. Cook for a few minutes before adding in spices and mustard seeds. Cook for a few minutes until spices are fragrant.

Add in chopped pumpkin and stir to coat in spices before adding in coconut milk. Fill the tin with water and add water into the pot to just cover the pumpkin. Bring to a boil then turn down to a simmer and cover for 30 minutes.

Meanwhile, preheat oven to 200C degrees. Combine chickpeas and spices in a bowl with the olive oil making sure they are well coated. Pour out onto a tray and place in oven. Cook for 15 minutes, or until golden and crisp.

For the kale, place kale pieces in a bowl and use your hands to massage the olive oil in so they’re well-coated. Place on tray and sprinkle with sea salt. Add into oven for 7-10 minutes (watch carefully as they go from being perfect to being over-done very quickly) until crisp.

Once the pumpkin is nice and soft, remove from heat. Use a stick blender to blitz soup until velvety and smooth. Return to heat, taste and adjust seasoning or constancy – you might want to add in more water if you don’t want your soup as thick.

To serve, place soup in bowl, top with a spoonful of Greek yoghurt, a sprinkle of chickpeas, a handful of kale chips. Finish with a few sprigs of coriander and a drizzle of olive oil.

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