Stashcook | Curried Pumpkin Soup with Crispy Chickpeas

Ingredients

• 1 large Onion
• 3 cloves Garlic
• 2 cm piece Ginger
• 800 g Pumpkin puree
• 1 Tbsp Olive oil
• 1 Tbsp Curry powder
• 750 ml Vegetable broth
• 1 can (400 ml) Coconut milk
• 1 can (400 g) Chickpeas, drained and rinsed
• 1 Tbsp Soy sauce
• 1 Tbsp Honey
• 1 Tbsp Olive oil, for chickpeas
• 1/2 tsp Paprika
• Salt and Pepper to taste
• 4 Tbsp Greek yogurt
• 2 Tbsp Fresh cilantro, chopped