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Pumpkin Curry Soup with Coconut Milk

Welcome to UAFood, where culinary dreams come true! Today we embark on a journey of flavors with a dish that promises to elevate your experience
Pumpkin Curry Soup with Coconut Milk
Pumpkin Curry Soup with Coconut Milk

A delicious vegetarian soup with pumpkin and chickpeas in coconut milk, ideal for those looking to try something new.

How to prepare pumpkin curry soup with coconut milk:1. Rinse the chickpeas and soak them overnight. Drain the water, add fresh water to a small pot, and cook the chickpeas for about 30 minutes (do not salt the water).2. Dice the onion and garlic finely and sauté them in oil, then add dry spices.3. Slice the carrots into half-rings, add them to the onion with spices, and fry for a couple of minutes.4. Peel and cut the pumpkin into large pieces. Add to the pot with the vegetables.5. Pour in the hot chickpea broth and simmer the dish for 10 minutes.6. Add the cooked chickpeas, salt, tomato sauce, and simmer for another 10 minutes, until the pumpkin is tender.7. Pour in the coconut milk, shaken beforehand, and a cinnamon stick broken into pieces.8. Simmer the pumpkin curry soup with chickpeas uncovered over low heat until it slightly thickens. Serve the soup with coconut milk hot. Enjoy your meal!

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