Last updated on April 1st, 2024

Creamy and delicious, this easy pumpkin chickpea soup recipe is a quick and affordable weekday meal. Made from ingredients you might already have in your pantry, in less than half an hour you’ll have a satisfying and healthy pot of pumpkin and chickpea soup. Store in the refrigerator to eat throughout the week, or freeze portions to have ready whenever a soup craving hits.

Pumpkin Chickpea Soup Q & A

What can you partner with pumpkin soup? What sides go best with soup?

Ooo, there are so many fantastic options to pair with chickpea pumpkin soup!

• Top with shredded manchego, cheddar, or other aged cheese.
• Sprinkle on a dash of Parmesan.
• Stir in a daub of yogurt, like we did for this Swiss chard potato soup.
• Sweeten it up with a drizzle of maple syrup.
• Get into the pumpkin theme with roasted peptitas or other squash seeds.
• Garnish the soup with freshly toasted gluten-free bread crumbs.
• Provide gluten-free rolls or garlic bread on the side.
• Serve with gluten-free sheet pan quesadillas.
• Round out the meal with a gluten-free sandwich.
• Keep the meal light with a side salad.

Is pumpkin soup healthy?

This pumpkin and chickpea soup recipe is very healthy! Pumpkin is a good source of vitamin and minerals, including Vitamins A, K, and E, as well as copper, iron, and magnesium. Furthermore, this soup steps up the health factors because it’s thickened with chickpeas rather than cream. The chickpeas add more vitamins, minerals, and complete protein, without the saturated fat that cream would contribute.

Do you have to rinse canned chickpeas before cooking?

For this pumpkin chickpea soup recipe you should drain and rinse the chickpeas before adding them to the pot.

Do you peel chickpeas for soup?

No, there’s no need to peel the skins off the chickpeas. Part of the beauty of this no-fuss recipe is how quick easy and it is to make—don’t waste your time peeling the chickpeas before you cook the soup.

Is there a difference between chickpeas and garbanzo beans?

Not at all. Chickpeas and garbanzo beans are two names for the same legume.

Pumpkin Chickpea Soup Recipe

Ingredients

Instructions

Add the components to a large soup pot in the following order:

1. Chickpeas and pumpkin purée
2. Vegetable broth
3. Dried oregano, salt, and pepper

Stir all the ingredients together and bring to a boil over medium heat.

While the soup warms up and throughout cooking, stir often, making sure nothing sticks to the bottom of the pot.

Once the soup comes to a boil, turn down the heat to sustain a continuous simmer for 10 minutes.

After 10 minutes remove the pot from heat and let the soup cool for a bit.

Blend with an immersion blender until smooth, or blend in batches in a standing blender.

If your soup is too watery, return the pot to heat and cook the soup down until it thickens.

If it comes out too thick, add stock or water a tablespoon or so at a time until the soup reaches a better consistency.

Pumpkin chickpea soup is good served warm or at room temperature.

Store in an airtight container chilled for 3 to 4 days or up to 2 months frozen.

MAKES 4 SERVINGS