Pumpkin Curry Stew with Chickpeas and Spinach


Soup. My favorite vessel for nutrients. Filling, hot, comforting, and the best (and tastiest) way to get in all kinds of healthy vegetables and aromatic spices. This Pumpkin Curry Stew with Chickpeas and Spinach is perhaps the epitome of such a wonderful combination and is absolutely perfect for November. Tender pumpkin, hearty chickpeas, and silky spinach make a debut in a zesty mint and lime coconut cream broth spiced with curry, lemongrass, cardamom, and turmeric. 

Count me in. I can’t get enough of pumpkin soup! Pureed or chunked, it doesn’t matter to me. 

Pumpkin Curry Stew with Chickpeas and Spinach

Inspired by BBC

Serves 6

  • –Aromatics–
  • 1 Tbsp. coconut oil
  • 3 Tbsp. red curry paste
  • 2 medium yellow onions, diced
  • 1 garlic clove, minced
  • 2-3 Tbsp. lemongrass paste (or 3 stalks)
  • 2 tsp. ground turmeric
  • 1/2 tsp. mustard powder
  • 1/4 tsp. ground cardamom
  • dash of ground cloves
  • –Sustenance–
  • 1 small pumpkin (about 2 lbs.), peeled and diced
  • 1 15 oz. can full-fat coconut milk
  • 3 cups vegetable broth
  • 1 15 oz. can of chickpeas, drained and rinsed
  • 2 large handfuls of fresh spinach 
  • 1 Tbsp. brown sugar
  • 1 lime, juiced
  • small handful of fresh mint leaves, chopped

To start, peel and cube the pumpkin into bite size pieces. If you have a particularly difficult pumpkin to peel, try popping it in the microwave for a few minutes to help soften to peel.

I bought a “Turban” pumpkin/squash/whatever and it was absolutely impossible to peel. It took Todd near an hour, but he did an awesome job. I definitely was not capable of peeling it. So, lesson learned…don’t buy the dreaded Turban squash, plus it’s super lewd.

It’s a tricky squash, and a vulgar one. Anyways, once you’ve got whatever pumpkin of your choosing peeled and cubed, set aside until ready to use. 

Heat the coconut oil in a large soup pot. Add in all the aromatic ingredients and saute for about 5 minutes or until the onions begin to soften.

Now, stir in the pumpkin and then add the coconut milk and the vegetable broth. 

Bring to a boil, then reduce to a simmer and add in the chickpeas. Allow to simmer for about 15 minutes, or until the pumpkin is tender. 

Add in the spinach and allow it to wilt for a couple minutes, then remove the pot from heat.

Add in all the remaining ingredients and stir well to combine. 

Serve hot and topped with additional fresh mint, if you wish!

Don’t judge me…wiggling to Churchill – Ehigh-Ho


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