• 1 Japanese Pumpkin (Kobucha, Haikkaido, etc) chopped, skin on
• 1/4 c Ginger
• 5 cloves Garlic
• 1/2 Red Onion
• 1 Veggie Stock/Bouillon Cubes
• 2 Celery
• 1 tbsp Mild Curry Powder
• 1/2 tbsp paprika
• 15.4 oz Can of Coconut Milk (full-fat)
• 4 cups Water

Crispy Curried Chickpeas

• 15.4 oz Chickpeas (Canned) rinsed and dried
• 1 tbsp Olive Oil
• 1/2 tbsp Mild Curry Powder
• 1/2 tsp Hot Curry Powder
• 1 tsp Paprika

Toppings

• Cilantro/Coriander
• 1/2 tbsp Tahini