Curried chickpea soup

The trick to bringing out that bold, earthy flavour is to roast the butternut to perfection.

More than 1 hour

Serves 4


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Butternut soup base:

  • 1½kg butternut, cubed
  • 2 Tbsp (30ml) olive oil
  • Salt and milled pepper
  • 1 onions, chopped
  • 2 stalks celery, sliced
  • ½ Tbsp (7ml) ground cumin
  • ½ Tbsp (7ml) ground cinnamon
  • 2½ cups (625ml) vegetable stock
  • 1½ cups (375ml) water
  • 1-2 Tbsp (15-30ml) lemon juice
  • ½ tub (125ml) cream
  • ¼ cup (60g) butter (optional)


  • Glug olive oil
  • 2 cans (400g) chickpeas, drained and rinsed
  • 3-4 Tbsp (45-60ml) rogan josh or korma curry paste


For serving:

  • Crispy chickpeas
  • Dollop of yoghurt
  • Handful chopped parsley


  1. Preheat oven to 200°C.
  2. Place butternut on 2 or 3 baking trays, take care not to overcrowd the trays.
  3. Drizzle with 2 Tbsp (30ml) olive oil and season.
  4. Roast for about 30 minutes or until well browned.
  5. Heat remaining oil in a large 6-8L pot and sauté onion and celery for 8-10 minutes or until golden.
  6. Add spices and cook for a minute.
  7. Add butternut and remaining ingredients, excluding cream and butter, and simmer partially covered for 30-45 minutes. Season.
  8. Cool slightly and blitz with a stick blender until smooth.
  9. Stir through cream and butter (if using).
  10. Heat a glug of olive oil in a separate large pot.
  11. Fry the chickpeas until crispy, then set a few spoonsful aside for topping.
  12. Add rogan josh or korma curry paste to a separate pot and add 10 cups (2.5L) of the butternut soup base and let the remaining soup cool in the fridge before freezing it.
  13. Simmer for 5 minutes.
  14. Serve topped with crispy chickpeas, yoghurt and parsley.



Browse more sides and salads recipes here.


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