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Indian Pumpkin Soup with Roasted Chickpeas & Garlic Pita

Servings 4
Cook Time 40 mins



  • 3 garlic cloves, roughly chopped
  • 1 leek, cut in half lengthways & thinly sliced
  • 2 carrots, diced 2cm
  • 1 piece cauliflower, roughly chopped
  • 1 drizzle of oil
  • 800g diced pumpkin
  • 1 tsp salt
  • 6 cups water

Indian spice mix

  • 3 tsp curry powder, mild
  • tsp ground turmeric
  • tsp garam masala
  • tsp ground cumin
  • 2⅓ tsp celery salt
  • Tbsp vegetable stock powder


  • 1 can chickpeas, drained & rinsed
  • 1 Tbsp curry paste (store-bought or see recipe below)
  • ½ tsp salt
  • 1 drizzle of oil


  • 4 Tbsp natural, unsweetened yogurt
  • 2 tsp curry paste (store-bought or see recipe below)

To serve

  • 1 pack garlic pita breads
  • ½ bunch coriander


  • Before you start. Preheat oven to 220°C (or 200°C fan bake).
  • Prep veggies. Prep garlic, leek, carrot and cauliflower.
  • Cook soup. Heat oil in a large pot on medium-high heat. Add garlic and leek and cook for about 3 minutes, until tender. Add carrots, cauliflower and pumpkin to pot and cook for 5 minutes, until just starting to colour. Add Indian spice mix ingredients and salt and cook for 1 minute, stirring, until fragrant. Add water measure to pot, bring to the boil, then simmer for about 20 minutes, until veggies are tender.
  • Meanwhile, cook korma chickpeas. Pat chickpeas dry and toss on a lined oven tray with the first measure of korma paste, salt and oil. Roast for about 15 minutes, until golden.
  • Cook pita. Place garlic pita onto a lined oven tray and bake, on rack below chickpeas, for about 5 minutes, until golden. Alternatively, toast in a toaster.
  • Prep yoghurt. Combine second measure of korma paste and yoghurt in a small bowl and set aside.
  • To finish. Remove soup from heat and leave to cool slightly before blending with a stick blender or food processor, until smooth. Alternatively, mash with a potato masher. Add a little water or stock if needed and season to taste with salt and pepper. Prep coriander.
  • Serve. Soup topped with chickpeas, a dollop of yoghurt and coriander. Serve garlic pita on the side.


Curry Paste:
Mix together 1 tablespoon ground cumin, 2 teaspoons ground coriander, 1 tablespoon smoked paprika, 1 teaspoon ground turmeric, ½-1 teaspoon ground chilli, 1 teaspoon finely minced/grated ginger, 2 cloves minced garlic, 2 tablespoons tomato paste, 1 teaspoon salt and 2 tablespoons natural yoghurt. Makes ½ cup. Store covered in the fridge for up to one week, or freeze. 
Calories: 598kcal