samantha potgieterRecipes

Pumpkin, Chickpea & Ginger Soup Recipe


  • -1 large (about 3kg) whole pumpkin or 4-6 smaller squash
  • -Vegetable oil
  • -Salt and milled pepper
  • -1 packet (300g) leeks, washed and sliced
  • -3 cloves garlic, chopped
  • -4cm knob ginger, sliced
  • -1 Tbsp (15ml) ground cumin
  • -2 Tbsp (30ml) curry powder
  • -Pinch chilli flakes, plus extra for serving
  • -1 can (400ml) coconut milk
  • -2 cups (750ml) vegetable stock
  • -2 cans (400g each) chickpeas, drained
  • -Handful fresh coriander, for serving


  1. Preheat oven to 220ºC.
  2. Slice a small “lid” from the top of the pumpkin or squashes. Scrape out seeds and discard.
  3. Scrape out a little of the flesh and set aside. Rub pumpkin cavity with oil and season well.
  4. Bake for 30 minutes or until tender.
  5. Sauté leeks, garlic and ginger until soft and fragrant.
  6. Add spices and fry for a minute longer.
  7. Tip in coconut milk, stock and reserved pumpkin flesh, cover and simmer for 20 minutes.
  8. Blitz with a stick blender until smooth.
  9. Add chickpeas and cook for 20 minutes. Blitz a little more if you prefer a smooth soup.
  10. Pour soup into pumpkin and serve topped with coriander and chilli flakes. If serving from a large pumpkin, spoon soup into bowls and scrape some pumpkin flesh from sides; alternatively, give each guest their own smaller squash filled with soup.