When it’s windy and cold outside, the desire for soups that give us strength and warm us from within increases.


  • 1 cup chickpeas (approx. 110g)
  • 200g pumpkin
  • ½ onion
  • 1 clove of garlic
  • 1 piece of fresh ginger (3cm)
  • 1 Tbsp coconut oil
  • 1 tsp ground turmeric (or 1 piece of fresh turmeric root)
  • 1 Tbsp homemade vegetable broth (recipe - see soup book page 8) and homemade coconut milk (or ½ cup coconut flakes).


  1. Soak chickpeas overnight.
  2. Peel onion, garlic and ginger. Coarsely cut everything. Dice the pumpkin.
  3. Put all the ingredients in the AND SOY blender. Add cold water or coconut milk until you are between both marks. Select program 2 and press start.
  4. Garnish with coriander leaves and roasted walnuts and season with salt and lemon juice.