1L veggie stock
1 onion, roughly chopped
1 clove of garlic, finely grated
½ tsp dried lemongrass
½ tsp red chilli flakes
1 tablespoon lime juice
1 tablespoon ginger, finely chopped or crushed
1 teaspoon cumin
1 teaspoon coriander
Salt and pepper
1 tin coconut milk (light)
1 tin chickpeas rinsed and drained
Heat a large saucepan to medium heat, add a dash of oil then sprinkle onion and garlic for ~3 minutes.
Add all spices and let cook for ~1 minute.
Add pumpkin, stir it around and let it fry for another 1 min.
Pour the broth into the pan, bring the soup into the boil and simmer for 15- 20 minutes until the pumpkin is cooked.
Blend the soup until creamy and season to taste with lime juice and salt and pepper. Add the coconut milk and chickpeas (drained and rinsed) and stir through.
Serve soup with fresh grainy bread.