Soup season is finally upon us and I have a lovely series of heartwarming soups to share with you.  Kicking of the series is my rich Spicy Butternut and Chickpea Soup served with Parsley Pesto.  This golden delicious bowl of highly nutritious goodness is layered with the warmed spices and smothered in coconut cream. 

I’ve alleviated this dish by adding another dimension of flavour with my Parsley Pesto. 

Be warned! this is what takes this dish from WOW! to WOWSOME!!! 😘👌❤️

Recipe as follow…

  • A splash of olive oil plus more for drizzling
  • 1 medium-sized onion, diced
  • 1 tbsp minced garlic  
  • 1 tbsp (15ml) curry powder (Pakco masala) 
  • 1 tsp (5ml)   turmeric powder 
  • 1 small dry red chili crushed (add more or less according to taste) 
  • 2 cans chickpeas, rinsed and drained
  • 700g-800g butternut squash, cubed
  • 3 cups (750 ml) vegetable stock (2 Tbsp Ina Paarman vegetable stock powder mixed with 750ml hot water). 
  • 1 sprig fresh rosemary (or 1/4 tsp of dried rosemary)
  • 1 sprig of thyme 
  • ½ tsp salt, adjust according to your taste
  • freshly ground black pepper
  • 125ml coconut cream to serve (optional)
  • Parsley Pesto
  • 1 handful fresh parsley leaves, chopped
  • 1  garlic clove peeled and sliced
  • 60ml extra virgin olive oil
  • 1 small red chili roughly chopped.  
  • Salt to season
  • Blend all the pesto ingredients in a blender.

LET’S COOK 😃

In a large pot heat a splash of olive oil, then add the onion and cook until the onion starts to soften.

Add the curry powder, turmeric powder, chili flakes and garlic – give it a good stir.

Add the rest of the ingredients along with a pinch of salt and bring to the boil.

Reduce the heat, cover the pot and let it simmer for about 20 minutes, stirring occasionally.

When the butternut squash is soft, remove the pot from the heat. 

Remove the sprig of rosemary.

Use a hand blender and blend half of the soup until smooth or transfer half of the soup into a blender, puree until smooth and pour it back into the pot.  

Give it a good mix. 

Taste test and adjust seasoning.  

Serve with a generous tablespoon of parsley pesto,  and crusty bread.