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Curried Pumpkin & Chickpea Soup

3 ½ lbs. pumpkin or winter squash, peeled and chopped into 1€ cubes
2 Tbsp. butter
1 large onion, diced
2 tsp. The Spice Hunter Curry Seasoning or 100% Organic Curry Seasoning, plus more to taste
1 (14oz) can light coconut milk
2 (14.5oz) cans vegetable broth
1 (15oz) can chickpeas, drained

Steam pumpkin until cooked, but still firm. Melt butter in a stockpot and sauté onions until soft. Add curry seasoning and stir well, then mix in coconut milk and broth. Bring to a boil, add pumpkin and garbanzo beans, reduce heat and simmer for 10 minutes. Season to taste with additional curry seasoning as desired before serving.