Do you want a warming soup with a hint of spice? You’ve come to the right place. This amazing soup is adapted from a Nigella Lawson recipe using my pantry staples. Soups like my tasty chicken and vegetable soup are just what is needed on these cool winter evenings. Don’t you think?
Here in North Queensland we are in the middle of our tropical version of winter. Some days can get quite cool…I think a minimum of about 8 degrees celsius… that’s cool for us. But most days are just a beautiful fresh break from our usual stifling heat. The skies are clear and the breeze is cool. At this time of the year we can grow lots of veges. Tomatoes, lettuces, beans, corn, even broccoli and cabbages. The easiest of all are the pumpkins. And of course, there is always plenty to give away. I ended up with three gorgeous ones that needed to be used and I remembered this recipe I had seen in a magazine.
This soup makes a great appetizer when served with my delicious butterfly chicken recipe, they go together so well.
With a hit of red curry paste, chickpeas and coconut milk the pumpkin is transformed into a most luscious vegetable. This is my version of Nigella’s hotpot, just tweeking a few ingredients here and there to adjust to what I had in the pantry.
This could be a soup, hotpot, curry or whatever. I boiled a bit of rice and put a spoonful in the bottom of each bowl before spooning over the golden, fragrant goodness. You could serve it with crusty bread.
Try it. You won’t be disappointed.
Pumpkin and Chickpea Hotpot
- 3 tablespoons vegetable oil
- 1 finely chopped onion
- ¼ teaspoon salt , or to taste
- 2 teaspoons Thai red curry paste , or to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 kilo peeled seeded pumpkin , cut into 1 ¼-inch chunks
- 1 425 g can coconut cream
- 1 cup chicken stock , bought or homemade, more if needed
- 3 tablespoons soy sauce
- 1 425 g can chickpeas , drained
- Freshly ground black pepper
- boiled rice , to serve
- chopped parsley , to garnish
- Heat oil in a large pan then add the onion and salt. Saute to soften. Add the curry paste and fry off for a minute or so. Add the cumin and coriander.
- Add pumpkin, coconut cream, stock and soy sauce. Bring to boil then reduce heat and simmer gently for 20 minutes. Don't let the pumpkin completely break up. We like to see bits of pumpkin.
- Add the chickpeas and continue to simmer for 10 more minutes. Check for seasoning and add more curry paste if you think it needs it. Adjust thickness with more stock if needed.
- Place a spoonful of rice into the bottom of the bowls then ladle over the fragrant hotpot. Sprinkle with parsley.
- Serve and enjoy.