Curried Pumpkin Soup with Tandoori Chickpeas | Recipes | Borough Broth

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Curried Pumpkin Soup with Tandoori Chickpeas

Everyone is looking for creative ways to use up the humble ol’ pumpkin and I’ve got to say, this is simple and delicious. The tandoori chickpeas are special just by themselves so whip up a double batch to use as a pre-dinner nibble the next day. Rather than tossing the pumpkin skin away, cut into small pieces and roast with the tandoori chickpeas (the skin crisps up into the most delicious crunchy pieces).

Written by
Anna Lisle

Serves: 4
Cooking time: 45 minutes


Tandoori Chickpeas

  • 1 x 400g tin chickpeas, drained and rinsed

  • 1 tbsp tandoori paste

Curried Pumpkin Soup

  • 2 tbsp extra virgin olive oil

  • 1 large red onion, finely diced

  • 2 garlic cloves, finely chopped

  • 1 tsp ginger, finely grated on a microplane

  • 1 kg pumpkin (or any squash of choice), peeled and cut into even size pieces

  • 2 tbsp curry powder

  • 1 tsp cinnamon

  • 400ml coconut milk

  • 1 pouch (324g) Borough Broth Co Organic Chicken Bone Broth
  • 150ml filtered water

  • 2 tbsp coriander (cilantro), roughly chopped


  1. Preheat oven to 200°C.
  2. Using absorbent paper or a clean kitchen towel, pat chickpeas dry and place in a small bowl with the tandoori paste. Toss to coat the chickpeas, then spread evenly in a single layer onto a tray lined with baking paper.
  3. Transfer to the oven and roast until golden, tossing occasionally, about 20–25 minutes.
  4. Turn off the oven and with the jar slightly open, allow the chickpeas to cool completely on the tray and crisp up.
  5. Meanwhile, heat the oil in a large saucepan to a medium temperature. Add onion, garlic and ginger. Stirring regularly, cook until softened and lightly golden, about 2 minutes.
  6. Add pumpkin, curry powder and cinnamon and stir to coat before adding coconut milk, water and broth. Reduce heat to a low temperature, cover and simmer for 25–30 minutes or until the pumpkin is tender when pierced with a fork.
  7. Purée the soup using a high-powered stick blender or food processor. Season to taste.
  8. Divide the soup between bowls, drizzle with a little extra coconut milk (optional) and scatter with tandoori chickpeas and coriander.Note: Store leftover soup covered in the fridge for 3–4 days, or in the freezer for up to 1month. Store chickpeas separately in an airtight container at room temperature for up to 2days.

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