Ginger Pumpkin Soup with Crispy Curried Chickpeas

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Fall is upon us. Pumpkins are plentiful. Soup-season has begun! Ginger-Pumpkin Soup with Crispy Curried Chickpeas is one of my favorites. The ginger adds a punch of spice. The pumpkin adds richness. And the chickpeas add a delightful crunch.

WHAT SHOULD I DRINK WITH THIS?

This is one of my fall go-to’s. The ginger pumpkin soup is warming without being hot. The curried chickpeas add a punch of flavor too. Here are three potential drinks pairings: 

1. Beer choice: American wheat beer or hefeweizen
2. Wine choice: Viognier or chenin blanc
3. Non-alcohol: Oolong Tea

WHAT ELSE CAN I EAT WITH GINGER PUMPKIN SOUP WITH CURRIED CHICKPEAS?

This soup was my go-to to heat up during the Fall 2020 lockdown. I often ate it alone or paired it with one of the following:

• Crusty bread such as baguette, pumpkin-seed brötchen (German bread rolls) or sourdough
• Salad topped with balsamic vinaigrette 
• Grilled chicken

WHAT VARIATIONS AND SUBSTITUTIONS CAN I MAKE THIS THIS SOUP OR CHICKPEAS? 

• I can’t find that type of pumpkin… The second best substitute is butternut squash. However, you can use any variety of pumpkin. Even pie pumpkins work!
• Gluten Free?  This is a gluten-free. As always, check the packaging of your ingredients to confirm. 
• Vegetarian ? Vegan?  This dish is vegan!
• Nut Free? No – this has tahini (sesame butter) and coconut milk in it. The tahini is optional. If coconut milk is a no-go, try using a higher fat dairy milk OR cream.
• Variations? Depending on the region or history of the dish the herbs that go into this dish vary in types and quantities. Try playing with variations of the following: basil, thyme, lavender, thyme, oregano, herbs de Provence, and bay leaves. 
• I LOATHE chickpeas… make crunchy curried roast cauliflower to top it.

HOW DO I MEAL PREP OR FREEZE THIS SOUP? What about the CRISPY CURRIED CHICKPEAS? 

Most soups get better the 2 or 3rd day after they’re made. Cook as directed. Divide the soup into containers and cool on the counter for up to an hour. Keep the curried chickpeas separate and add on top before reheating soup.

The best way to freeze the soup is to divide soup into containers and freeze. Flash freeze the crunchy chickpeas then divide. Thaw and reheat as directed above.