# Components:
→ For the Crispy Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/4 teaspoon ground cumin
05 - 1/4 teaspoon salt
→ For the Soup
06 - 1 tablespoon coconut oil
07 - 1 medium onion, chopped
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
10 - 1 tablespoon Thai red curry paste (ensure gluten-free if needed)
11 - 2 1/4 lb pumpkin or butternut squash, peeled and cubed
12 - 1 can (13.5 fl oz) coconut milk
13 - 3 1/4 cups vegetable broth
14 - 1 tablespoon soy sauce or tamari
15 - 1 teaspoon brown sugar
16 - Juice of 1 lime
17 - Salt and black pepper, to taste
→ Garnish
18 - Fresh coriander (cilantro), chopped
19 - Lime wedges
20 - Chili flakes (optional)
# Directions:
01 - Preheat oven to 400°F. Pat drained chickpeas dry using paper towels. Toss with olive oil, smoked paprika, cumin, and salt. Arrange on a baking tray and roast for 25–30 minutes, shaking tray halfway, until chickpeas are golden and crisp.
02 - Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté for 4–5 minutes until soft and translucent.
03 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
04 - Add Thai red curry paste, stirring constantly, and cook for 1 minute until the mixture is aromatic.
05 - Add cubed pumpkin, coconut milk, vegetable broth, soy sauce or tamari, and brown sugar. Stir thoroughly to combine.
06 - Bring mixture to a boil, then decrease heat and simmer uncovered for 20–25 minutes, until pumpkin is very tender.
07 - Remove pot from heat. Puree the soup using an immersion blender directly in the pot, or transfer to a blender in batches, until completely smooth.
08 - Stir in fresh lime juice. Taste, then season with additional salt and black pepper as needed.
09 - Ladle soup into bowls. Top with roasted chickpeas, chopped cilantro, and chili flakes if desired. Serve immediately with lime wedges on the side.
