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Pumpkin & Coconut Soup with Moroccan Chickpea Salad

A smooth spiced pumpkin soup finished with coconut milk and lime, served alongside a no-cook chickpea salad with carrot, tomato, herbs and feta. The soup is warm and creamy, the salad bright and lemony, and both keep well for lunches.

Each recipe serves 6. Soup makes 8 cups; salad makes 7 cups. · 30 min · main · Moroccan · vegetarian

Ingredients

Pumpkin & Coconut Soup

  • 1 tablespoon coconut oil
  • 1 piece white onion, diced
  • ½ teaspoon ground cinnamon
  • ½ teaspoon chile powder
  • ½ teaspoon ground cumin
  • 1 pinch ground nutmeg
  • 3 cup low-sodium vegetable broth
  • 3 cup pumpkin purée, or organic pure pumpkin, or try squash or sweet potato
  • 1 tablespoon fresh lime juice
  • 1 cup light coconut milk
  • sea salt, to taste
  • ground black pepper, to taste
  • ¾ cup nonfat plain Greek-style yogurt
  • 6 tablespoon raw pumpkin seeds

Moroccan Chickpea Salad

  • 3 tablespoon olive oil
  • 3 tablespoon fresh lemon juice
  • 2 teaspoon ground cumin
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 pinch cayenne pepper
  • 3 cup canned chickpeas, drained and rinsed
  • 1 piece carrot, large, peeled and julienned
  • 3 piece green onion, thinly sliced
  • 2 piece plum tomato, diced
  • 1 piece red bell pepper, diced
  • ¼ cup fresh cilantro, chopped
  • ¼ cup fresh mint, chopped
  • ⅓ cup low-fat feta cheese, crumbled

Method

  1. SOUP — ONE: Heat oil in a large saucepan on medium-high. Add onion and cook, stirring frequently, until softened and translucent, about 5 minutes. Add cinnamon, chile powder, cumin and nutmeg and cook for about 1 minute, stirring frequently, until fragrant. Add broth and pumpkin and whisk until incorporated and smooth, adding up to 1 cup water if broth is too thick (soup should coat the back of a spoon). Bring to a boil, reduce heat to medium-low and simmer for 5 minutes, stirring frequently. Remove from heat and add lime juice. Stir in coconut milk and season with salt and pepper.
  2. SOUP — TWO: Ladle 1⅓ cups soup into each of 6 bowls. Top each with 2 tbsp yogurt and 1 tbsp pumpkin seeds and serve immediately.
  3. SALAD — ONE: In a small bowl, whisk together oil, lemon juice, cumin, salt, black pepper and cayenne; set aside.
  4. SALAD — TWO: In a large bowl, combine chickpeas, carrot, onions, tomatoes, red pepper, cilantro, mint and feta.
  5. SALAD — THREE: Pour lemon juice dressing over chickpea mixture and toss to combine. Serve immediately or cover and refrigerate for up to 24 hours.

Notes

Soup headnote: add the coconut milk at the end of cooking, as it will curdle and separate if boiled. Salad: serve immediately or cover and refrigerate for up to 24 hours; leftovers pack well and often taste better the next day. For a more classic lunch salad, serve over a bed of lettuce drizzled with a bit of extra lemon juice.