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In a large heavy pot, heat the olive oil over medium heat. Add the onion and cook for 2-3 minutes, until fragrant and transparent. Add the garlic and cook for 1 minute.
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Add the spices, ginger and tomato, and cook over medium-low, stirring occasionally, for 5-10 minutes, until the tomato is soft and starts to break down.
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Add the stock, roasted pumpkin and coconut milk and simmer for approximately 40 minutes, stirring occasionally.
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Using an immersion blender, blend the soup until smooth. Add more stock to thin it down if desired.
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Add the chickpeas, lime and salt and pepper to taste.
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Garnish with fresh chopped cilantro if desired and serve.