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This chickpea and pumpkin soup tastes incredibly creamy, spicy and so delicious. It is also vegan, filling, healthy and warms you up from the inside on rainy fall days. You can make it at home quickly and easily from ordinary ingredients. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
Pumpkin soup with canned chickpeas
For a quicker version, you can use canned chickpeas for the pumpkin soup, just as you would for the hummus. Drain them first and rinse them with clean water. You will need about 600 grams of chickpeas (drained weight) for the recipe.
In this case, there is no need to soak and pre-cook them. Simply add the canned chickpeas to the vegetables in the saucepan when they are almost done and cook for a few minutes.
Determine the consistency yourself
This chickpea and pumpkin soup also has a very creamy consistency thanks to the potatoes, just like the coconut pumpkin soup and the creamy vegetable soup. If you like it thinner, use more vegetable stock for the recipe.
The next day, the leftover pumpkin soup that you keep in the fridge will become even thicker, similar to the vegan ramen soup. You can then thin it down to the desired consistency with vegetable stock when reheating on the stove.
The pumpkin soup can also be prepared with whole chickpeas and chopped vegetables rather than pureed. It then has the consistency of a stew, just like the pumpkin lentil soup.
Season to taste
I seasoned my chickpea and pumpkin soup with paprika, ginger, turmeric and cumin. It was also refined with fresh dill, which gives it a special touch.
However, you can season the soup with any spices you like. You can also use fresh herbs of your choice. The creamy vegan tomato soup is similar.
This chickpea and pumpkin soup is
- creamy,
- spicy,
- hearty,
- fine,
- very tasty,
- aromatic,
- healthy,
- filling,
- vegan,
- warming,
- with Hokkaido,
- with potatoes,
- quick and easy to make,
- ideal for rainy fall days,
- perfect as a main meal or appetizer.
How to make chickpea pumpkin soup: tips and tricks
- You can season the soup with any herbs and spices of your choice.
- In addition to potatoes, you can add other vegetables to the soup.
- Thin the soup with more vegetable stock to the desired consistency.
- You can leave the soup unpuréed so that it has the consistency of a stew.
- For a quicker version, use canned chickpeas. Read more about this in the article above.
Did you make the chickpea and pumpkin soup using this recipe? I look forward to your results, your star rating and your comment below on how it turned out and how you liked it.
Try these vegan pumpkin recipes too:
- Vegetarian stuffed pumpkin – with buckwheat
- Uzbek manti with pumpkin – vegan recipe
- Pumpkin buns recipe – how to make vegan pumpkin bread rolls
Chickpea and pumpkin soup
Ingredients
- 600 g Hokkaido pumpkin flesh
- 300 g dried chickpeas
- 4 potatoes medium
- 2 onions medium
- 1.8 l vegetable stock
- 5 tbsp vegetable oil
- 1/2 bunch dill
- 1 tsp paprika powder or to taste
- 1 tsp ginger powder or to taste
- 1/2 tsp turmeric powder or to taste
- 1/2 tsp ground cumin or to taste
- 1/2 tsp black pepper or to taste
- salt to taste
Instructions
- Soak chickpeas overnight in plenty of cold water.
- Cut pumpkin flesh into small cubes. Peel potatoes and cut them into small cubes too. Peel and chop onions. Chop dill.
- Drain the soaking water from the chickpeas and rinse them with clean water.
- Put the chickpeas and vegetable stock in a large saucepan, bring to the boil and simmer for 25 minutes.
- Fry the onions in a pan in vegetable oil until golden brown.
- Add paprika powder, ginger powder, turmeric powder, cumin and black pepper to the onions and stir-fry for another minute.
- Add the diced pumpkin and potatoes to the chickpeas and simmer for approx. 10 - 15 minutes until the vegetables and chickpeas are cooked. Season with salt to taste.
- Add the fried onions with spices and the dill and simmer for a further 2 - 3 minutes.
- Remove the chickpea and pumpkin soup from the heat and carefully puree with a hand blender until smooth. Season again with spices if necessary.
Notes
- You can season the soup with any herbs and spices of your choice.
- In addition to potatoes, you can add other vegetables to the soup.
- Thin the soup with more vegetable stock to the desired consistency.
- You can leave the soup unpuréed so that it has the consistency of a stew.
- For a quicker version, use canned chickpeas. Read more about this in the article above.
- See the detailed tips and tricks for making the chickpea and pumpkin soup at the top of the article.
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