You can put your pumpkin pie spice away for this recipe!
At my house this soup is one of our longtime fall favorites. I love the fact that there's very little prep required since most of the ingredients come from a can. Add some hearty multigrain bread and maybe a salad and you've got a healthy, warming meal. But beware, your house will really smell like curry!
Curried Pumpkin and Chickpea Soup
Serves 6 to 8
- 2 T. olive oil
- 2 cloves garlic, minced
- 1 large onion, chopped
- 2 T. curry powder
- 1/2 tsp cumin
- 2 cans chickpeas, drained and rinsed well
- 2 large red potatoes, peeled and cut into 1/2-inch chunks
- 1 quart vegetable stock
- 1 cup water
- 1 can pumpkin
- Salt and pepper
- 1/4 cup chopped fresh cilantro (optional)