Cozy Vegan Pumpkin Ginger Soup with Crispy Curried Chickpeas (Gluten-Free & Dairy-Free)

2 weeks ago

Welcome to #soupseason! There’s nothing quite like a warm, comforting bowl of soup to make weekly meal prep a joy. This easy, flavorful autumnal pumpkin ginger soup, shared by the talented @lilyycaroline, is a game-changer. It’s packed with vibrant flavors and delightful textures, and it's naturally gluten-free and dairy-free, making it a fantastic option for various dietary needs.

As one enthusiastic reviewer shared, "Such a gorgeous bowl! The recipe sounds great!" And it truly is a good one for sure! This recipe masterfully combines sweet and savory notes, creating a balanced and satisfying meal that’s perfect for chilly evenings or a healthy lunch. Whether you're a seasoned vegan or simply exploring delicious plant-based options, this recipe is designed to nourish your body and soul.

What Makes This Soup a Must-Try?

This soup is more than just a dish; it's a culinary experience that solves the common dilemma of finding healthy, easy, and satisfying plant-based meals. It's especially perfect for those wondering:

"How can I make a creamy vegan soup without dairy?"
"What are some healthy autumn meal prep ideas?"
"Where can I find a flavorful pumpkin soup recipe that's also gluten-free?"
"How do I add texture and protein to my vegan soups?"

The secret lies in its rich, velvety base and the incredible contrast provided by crispy curried chickpeas. It's a symphony of flavors with the warmth of ginger, the earthy notes of turmeric and curry, and a bright finish of fresh cilantro and zesty lime. This balanced meal is sure to satisfy!

Ingredients

For the Soup Base:

1 large sweet potato, peeled
Several carrots
2 medium onions (divided: 1 for roasting, 1 for sautéing)
1 large can (approx. 15 oz / 425g) pure pumpkin purée (or homemade from 1 small pumpkin)
2 tablespoons olive oil, divided
2 stalks celery, chopped
4-5 cloves garlic, minced
1 inch fresh ginger, grated (about 1 tablespoon)
1-2 tablespoons red curry paste (adjust to preferred spice level)
1 tablespoon turmeric powder
1 teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
1 can (13.5 oz / 400ml) coconut milk
2-3 cups vegetable broth (optional, for desired consistency)

For the Crispy Curried Chickpeas:

1 can (15 oz / 425g) chickpeas, rinsed and drained
1 tablespoon olive oil
1 tablespoon curry spice blend (or your favorite curry powder)
½ teaspoon red pepper flakes (or more, for extra kick!)
Pinch of salt and black pepper

For Serving:

Fresh kale
Fresh chopped cilantro
Fresh lime wedges
Extra red pepper flakes (optional)

Equipment

Baking sheet
Large pot or Dutch oven
Food processor, high-speed blender, or immersion blender
Air fryer (optional, for chickpeas)

Instructions

Part 1: Prepare the Roasted Vegetables

Preheat your oven to 400°F (200°C).
Peel and chop the sweet potato, several carrots, and one onion into 1-inch pieces.
Toss the chopped sweet potato, carrots, and onion with 1 tablespoon of olive oil on a baking sheet.
Roast for 25-30 minutes, or until soft and slightly caramelized.

Part 2: Prepare the Crispy Curried Chickpeas

While vegetables are roasting, prepare the chickpeas. Ensure they are thoroughly dried (pat them with a paper towel).
In a bowl, toss the drained chickpeas with 1 tablespoon of olive oil, curry spice, red pepper flakes, salt, and pepper.
Oven Method: Spread the seasoned chickpeas on a separate baking sheet and roast alongside the other vegetables for 20-25 minutes, or until crispy.
Air Fryer Method: Cook in an air fryer at 375°F (190°C) for 15-20 minutes, shaking the basket occasionally, until golden and crispy.

Part 3: Sauté and Blend the Soup

While roasting, chop the remaining onion and celery. Mince the garlic and grate the ginger.
Heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrots, celery, garlic, and ginger. Sauté until soft and fragrant, about 5-7 minutes.
Stir in the red curry paste, curry spices, turmeric, red pepper flakes, salt, and pepper. Cook for another 2 minutes, allowing the spices to become fragrant.
Add the roasted vegetables and the canned pumpkin purée to the pot. Stir to combine.
Carefully transfer all ingredients from the pot to a food processor or high-speed blender. Alternatively, use an immersion blender directly in the pot.
Purée until completely smooth and creamy. If using a blender, you may need to do this in batches.
Return the puréed soup to the pot. Stir in the coconut milk and, if desired, vegetable broth to reach your preferred consistency.
Gently heat the soup over medium-low heat until warmed through, adjusting seasoning to taste.

Part 4: Serve and Enjoy

Ladle the thick, creamy soup over a bed of fresh kale in a bowl. The warmth of the soup will gently wilt the kale, making it easier to eat and infusing it with flavor.
Top generously with the crispy curried chickpeas, fresh chopped cilantro, and a good squeeze of fresh lime juice. A sprinkle of extra red pepper flakes can add a final flourish.

Images

Cozy Vegan Pumpkin Ginger Soup topped with Crispy Curried Chickpeas, Cilantro, and Lime

Imagine your vibrant, hearty soup, ready to be served.

Variations & Adaptations

Make it Spicier: Increase the red pepper flakes or add a dash of sriracha to the soup base.
Add More Protein: Stir in cooked lentils or crumbled firm tofu at the end for an even heartier meal.
Different Squash: While pumpkin is autumnal, you can easily substitute with butternut squash or acorn squash for a similar creamy texture and sweet flavor profile.
Swap the Greens: If kale isn't your preference, fresh spinach or collard greens would also work wonderfully.
Top It Differently: Instead of chickpeas, try roasted pumpkin seeds for crunch, or a swirl of vegan sour cream for extra creaminess.

Tips & Hacks

Homemade Pumpkin Puree: If using a whole pumpkin, cut it in half, scoop out seeds, roast face down until soft, then scoop out the flesh and blend until smooth. This adds an extra layer of fresh flavor!
Crispy Chickpea Perfection: Ensure your chickpeas are very dry before seasoning and roasting. This is key for maximum crispiness.
Meal Prep Marvel: This soup reheats beautifully! Make a large batch and portion it into containers for quick, healthy meals throughout the week. Store the crispy chickpeas separately and add just before serving to maintain their crunch.
Freezing: This soup freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.

Don't wait to try this incredibly delicious and easy vegan pumpkin ginger soup! It's the perfect way to embrace the cozy vibes of autumn while fueling your body with wholesome, plant-based goodness.