Pumpkin Chickpea Soup
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.
Servings: 4
Calories: 144kcal
Ingredients
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (15-ounce) can pumpkin purée
- 3 cups low sodium vegetable broth
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- Several grinds of black pepper
Directions
- Add chickpeas, pumpkin purée, vegetable broth, oregano, salt, and pepper to a large soup pot. Stir and bring to a boil over medium heat.
- Once the soup comes to a boil, turn down the heat to sustain a continuous simmer for 10 minutes. Stir often , making sure nothing sticks to the bottom of the pot.
- Remove the pot from heat and allow the soup to cool for a bit.
- Blend with immersion blender until smooth, or blend in batches in a standing mixer.
- If the 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.
- Serve warm or at room temperature.
- Store in an airtight container chilled for 3 to 4 days or up to 2 months frozen.
Notes
Serving suggestions:
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- Top with shredded manchego, cheddar, or other aged cheese.
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- Sprinkle on a dash of Parmesan.
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- Stir in a daub of yogurt, like we did for this Swiss chard potato soup.
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- Sweeten it up with a drizzle of maple syrup.
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- Get into the pumpkin theme with roasted peptitas or other squash seeds.
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- Garnish the soup with freshly toasted gluten-free bread crumbs.
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- Provide gluten-free rolls or garlic bread on the side.
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- Serve with gluten-free sheet pan quesadillas.
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- Round out the meal with a gluten-free sandwich.
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- Keep the meal light with a side salad.