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Oct 13, 2014 BY Joy McCarthy

Pumpkin Chickpea Coconut Soup

—  found in  Food  —

This past weekend to celebrate Canadian Thanksgiving Ma McCarthy made an absolutely wonderful feast with an organic turkey and all the fixings (plus her Gluten-free Quinoa Chocolate Cake ) on Saturday night. Then on Sunday we celebrated with my hubs family with a wonderfully local and delicious meal. If you're like me, you are likely looking forward to eating a little lighter this coming week!

I've got your Thanksgiving recovery plan right here with this superbly flavourful and fulfilling pumpkin soup that is a meal in of itself. You may have noticed if you are a regular reader that I'm on a pumpkin theme this week! I hope you have already enjoyed my Pumpkin Chocolate Chip Muffin recipe and then slathered pumpkin on your beautiful face with this Pumpkin Enzyme Mask .

Now let's make soup!

Soups
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Ingredients
  • 2-3 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cup cooked chickpeas
  • 1 cup roasted pumpkin, pureed
  • 2 cups coconut or almond milk
  • cup filtered water
  • Juice from 1 lemon
  • Optional: 2 tsp curry powder (Simply Organic brand)*
  • Sea salt
  • Pepper
Instructions
  1. Saute shallots and garlic in ghee (clarified butter) or extra-virgin olive oil diluted with some water. Once tender set aside.
  2. In a high speed blender or food processor, combine sauteed ingredients with chickpeas, roasted pumpkin, milk and water. Do not blend till smooth, keep some chunks. Only blend about 20 seconds.
  3. Transfer blended mixture to large soup pot. Add lemon, curry powder, sea salt and pepper. Heat but do not boil. Enjoy immediately!

Notes

*This soup has so much wonderful flavour all on it's own that you might not even need to add the curry powder. I love the brand simply organic and the curry powder added such a wonderful flavour to the soup.

Have you ever noticed when you eat soup it's just not satisfying enough as a meal and you're still hungry? This is because you were likely missing a key ingredient -- protein. Which makes this soup an ideal meal! The chickpeas provide a wonderful source of fulfilling protein and the coconut milk is full of good fat. 

I loved this soup so much I made a double batch of it so I can freeze some and enjoy it again in a couple of weeks.

Back to that Thanksgiving recovery plan I talked about above -- here are some healthy and absolutely delicious meal ideas:

Kale Sweet Potato Bowl

Salmon Cakes or Orange Mint Baked Salmon

Chopped Kale and Beet Salad

Flawless Smoothie

Need some extra motivation and guidance? Maybe it's high time you joined thousands of people who've already done the Joyous 10-day Detox and had wonderful success!! Learn more here!

Have a wonderful week!

Joy

Oct 13, 2014 BY Joy McCarthy
6 Comments
Jackie   •   October 24, 2014

This recipe sounds delicious!! I can't wait to try it. Is the coconut milk full fat canned or coconut beverage? Thanks!!

Reply
Kate McDonald Walker   •   October 24, 2014

Zakaria Shoeb   •   October 30, 2014

I thought that this recipe would be good...but after trying that I realize it is awesome...can I use Papaya instead of Pumpkin?? Actually I love Papaya... Thanks for your nice and delicious recipe...

Reply
Kate McDonald Walker   •   October 30, 2014

sherry   •   October 13, 2015

I didn't have a pumpkin on hand to roast so opened a can of pure pumpkin to make one of your smoothies. Could I use the canned pumpkin to make this soup too?

Reply
Joy McCarthy   •   October 13, 2015

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