Soup / Moroccan-inspired
Spiced Pumpkin Chickpea Soup
Pumpkin and chickpeas simmer with cumin, cinnamon and coriander. Blend part of the soup for a thick broth with plenty of whole chickpeas.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Soften onion in oil in a saucepan for 6 minutes. Add cumin, cinnamon and coriander for 1 minute.
Add pumpkin, chickpeas, stock and salt. Bring to a boil.
Simmer for 22–25 minutes until pumpkin is tender.
Blend half the soup with an immersion blender, leaving some chickpeas whole. Stir in lemon juice.
0 of 4 steps complete
A little kitchen know-how
- Cut pumpkin into equal cubes so it softens evenly.
Make it yours & keep it well
Use butternut squash when pumpkin is unavailable.
Storage: Refrigerate for 3 days or freeze for 3 months.
Estimated nutrition per serving
320 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days or freeze for 3 months.
Can I adapt this plant-based recipe?
Use butternut squash when pumpkin is unavailable.
Keep the good food coming.
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