Parsnip and pumpkin soup with curry & roasted chickpeas
This velvety soup combines the earthy sweetness of parsnips and pumpkin with the warm, mild spice of curry powder. Coconut milk rounds off the texture and provides a creamy melt, while roasted chickpeas provide a nutty crunch and exciting contrasts. Onion and garlic provide aromatic depth, while vegetable stock keeps the soup light and clearly structured. The result is a comforting yet vibrant dish that works as both a starter and a light main course - ideal for chilly days and perfect for elegant wine & food pairing.
Cooking utensils
- 1 Pot
- 1 Pan
- 1 Blender or hand blender
- 1 mixing bowl
- 1 Cooking spoon
- 1 Sieve
Ingredients
Soup
- 200 g Parsnips diced
- 200 g Hokkaido pumpkin without seeds, diced
- 1 Onion finely chopped
- 1 Garlic clove finely chopped
- 500 ml Vegetable broth
- 100 ml Coconut milk
- 1 teaspoon mild curry powder
- 1 1 tbsp olive oil
- Salt & pepper
Roasted chickpeas
- 120 g Chickpeas cooked/rinsed
- 1 1 tbsp olive oil
- ½ teaspoon paprika powder Noble sweet
- Salt
Preparation
Preparation
- Peel and dice the parsnips and pumpkin (only remove the seeds from the Hokkaido).
- Finely chop the onion and garlic.
- Rinse the chickpeas and drain very well.
Cooking soup
- Heat the olive oil in a pan and sauté the onion and garlic until translucent.
- Add the parsnip and pumpkin and sauté for 2-3 minutes.
- Pour in the vegetable stock and simmer for 15 minutes until soft.
- Stir in the coconut milk and curry, puree until smooth, season with salt and pepper to taste.
Roasted chickpeas
- Heat the pan, roast the chickpeas with the oil and paprika for 5-7 minutes until crispy.
- Salt and set aside.
Serve
- Pour the soup into preheated bowls.
- Sprinkle with chickpeas, optionally garnish with herbs or a dollop of yogurt.
Recommended sides:
- Rustic farmhouse bread
- Crispy ciabatta
- Herb croutons
Nutritional values per portion
Calories: 320kcalCarbohydrates: 40gProtein: 10gFat: 14g
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