It’s still pumpkin season for a little longer & I absolutely love this soup which is very filling and spicy so just perfect to warm you up on a cold day as today. You can eat it with the noodles, with quinoa or even with some (home-made) corn or sourdough bread. This recipe serves 3 to 4 portions.
- 40 g ginger root
- 1 chili pepper or hot pepper
- 500 gr pumpkin
- 1 leek
- 2 carrots
- 200 g white cabbage
- 200 ml coconut milk
- 800 ml filtered water
- juice of 1/2 lemon
- 200 g chickpeas (precooked)
- 50 g wok noodles
- 2 tsp curry powder or garam masala
- 1 bunch of fresh cilantro
- Coconut oil
- Salt & pepper to taste
- (1 onion)
- Peel the onion and the ginger.
- Cut the pepper in half and remove the seeds.
- Put the ingredients into a food processor; add 4 tbsp of olive oil and a little salt, mix until obtaining a creamy mixture.
- Prepare the vegetables: peel the pumpkin and cut into pieces, cut the leek into rings and carrots into small pieces. Chop the cabbage & wash the vegetables.
- Heat the coconut oil in a wok and add the garlic/ onion/ pepper mixture. Let it simmer for 2 minutes.
- Add the pumpkin, carrots, cabbage and leek to the mixture.
- Let it all simmer for a couple of minutes, then add the curry/ garam masala.
- Pour the coconut milk, a little lemon juice and 800 ml water to the wok. Bring the soup to a boil.
- Add the chickpeas, noodles and possibly a little bit more water. Cook the vegetables until well done.
- Add seasoning to taste & add the cilantro just before serving.
Source: © Cookbook Donderdag Veggiedag by Miki Duerinck et Kristin Leybaert – 2012, page 106