Chickpea Pumpkin Coconut Curry

This easy Chickpea Pumpkin Coconut Curry is a delicious, comforting soup for fall and winter and will warm you up from the inside out!

Oil for cooking
1 yellow onion, roughly chopped
2 garlic cloves, minced (1 teaspoon)
1 cup carrots, chopped
1 cup tomatoes, chopped
1 15-ounce can pumpkin puree
1½ cups cooked chickpeas, or 1 15-ounce can, drained and rinsed
1 tablespoon curry powder
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon turmeric
¼ teaspoon cinnamon
⅛ teaspoon cayenne pepper
1 13.5-ounce can coconut milk (light or full-fat will work)
1 cup water
½ lime

View the full recipe at Emilie Eats →