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Pumpkin & Chickpea Soup

Pumpkin & Chickpea Soup recipe image
This comforting Pumpkin & Chickpea Soup is a perfect blend of earthy sweetness and savory depth. The base starts with aromatic onions saut&# 195;©ed in corn oil until golden, creating a rich flavor foundation. Dried chickpeas provide a hearty texture and plant-based protein, while the pumpkin melts into the broth to create a naturally creamy consistency without any dairy. Seasoned simply with salt and white pepper, this soup highlights the natural flavors of its ingredients. It is an ideal dish for chilly autumn evenings or as a wholesome lunch that keeps you satisfied for hours. Simple to prepare yet deeply flavorful, it makes the most of seasonal produce.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 189.4
Dietary: Vegan, Vegetarian
Description
This comforting Pumpkin & Chickpea Soup is a perfect blend of earthy sweetness and savory depth. The base starts with aromatic onions saut&# 195;©ed in corn oil until golden, creating a rich flavor foundation. Dried chickpeas provide a hearty texture and plant-based protein, while the pumpkin melts into the broth to create a naturally creamy consistency without any dairy. Seasoned simply with salt and white pepper, this soup highlights the natural flavors of its ingredients. It is an ideal dish for chilly autumn evenings or as a wholesome lunch that keeps you satisfied for hours. Simple to prepare yet deeply flavorful, it makes the most of seasonal produce.
Ingredients
  • 2 tablespoon Corn Oil
  • 3 md Onions; chopped
  • 1/2 pound Dried Chickpeas; soaked
Directions
  1. 1
    Heat corn oil in a large pot over medium heat.
  2. 2
    Add chopped onions and sauté until golden brown and soft.
  3. 3
    Stir in soaked chickpeas and chopped pumpkin.
  4. 4
    Add salt and white pepper, stirring to combine.
  5. 5
    Cook the mixture for 5 minutes to toast the spices.
  6. 6
    Pour in water and bring to a boil.
  7. 7
    Reduce heat and simmer for 30 minutes until chickpeas and pumpkin are tender.
  8. 8
    Dissolve flour in 1/4 cup water to create a slurry.
  9. 9
    Stir the flour mixture into the soup to thicken.
  10. 10
    Simmer on low heat for 15 more minutes until desired consistency is reached.
  11. 11
    Serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 189.4kcal
% Daily Value *
Total Fat 9.1g14%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 7.0mg1%
Total Carbohydrate 22.3g8%
Dietary Fiber 5.6g23%
Sugars 5.9g
Protein 5.9g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe mentions honey, but since this is a vegan soup, honey should be omitted or replaced with maple syrup or agave nectar if sweetness is desired.

Ensure dried chickpeas are soaked overnight in plenty of water before cooking to reduce cooking time and improve digestibility.

For a smoother texture, you can partially blend the soup with an immersion blender before adding the flour slurry.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of water if the soup has thickened too much.

Keywords: pumpkin, chickpeas, soup, vegan, comfort food, autumn, hearty, healthy, plant based, warm, easy, meal prep
Read it online: https://www.chefs-mate.com/recipe/pumpkin-chickpea-soup/