The pumpkin and chickpea cream soup is a warm, creamy, healthy, vegetarian, and delicious soup made with just a few simple ingredients. A perfect autumn recipe where pumpkin and chickpeas are blended together, creating a comforting, fully plant-based, genuine, and protein-rich cream soup. Additionally, it is very light because we used only a few healthy fats, specifically olive oil, and we cooked everything in a single pot without sautéing. In fact, you simply put all the ingredients in the pot, and after a brief cooking period, the pumpkin will be so tender that just mashing it with a fork will turn it into a puree. Using an immersion blender, you will perfectly blend both the chickpeas and the pumpkin. To create a pleasant contrast with the creaminess of the soup, just add some crispy and spiced chickpeas that will give an irresistible texture to the pumpkin and chickpea cream!
The recipe is very simple: put olive oil, chopped onion, diced pumpkin, chickpeas, herbs, and water or vegetable broth into a pot. Cook covered over medium heat for about half an hour, blend everything, and serve the pumpkin and chickpea cream soup garnished with crispy chickpeas and raw olive oil.
An autumn and winter dish that is enjoyable in the cold weather at both lunch and dinner, perfect for the whole family, and suitable for everyone because it is gluten-free, lactose-free, and vegan. What are you waiting for? Try the pumpkin and chickpea cream soup garnished with crispy chickpeas or with croutons and let us know if you liked it.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Vegan
- Seasonality: Autumn, Winter
Ingredients for Preparing the Pumpkin and Chickpea Cream Soup
- 2.2 lbs pumpkin
- 12 oz cooked, boiled chickpeas
- 1 red onion
- 4 cups water (or vegetable broth)
- rosemary
- sage
- marjoram
- extra virgin olive oil
- salt
- pepper
- 9 oz cooked, boiled chickpeas
- paprika
- ground turmeric
- curry
- dried chili
- garlic powder
- dried oregano
- 1 tbsp extra virgin olive oil
- salt
Tools for Preparing the Pumpkin and Chickpea Cream Soup
- 1 Cutting Board
- 1 Knife
- 1 Casserole
- 1 Stove
- 1 Immersion Blender
- 1 Oven
How to Prepare Pumpkin and Chickpea Cream Soup
To prepare the pumpkin and chickpea cream soup, first clean the pumpkin: remove the skin and seeds and cut it into pieces.
Pour the olive oil into a fairly large casserole and add a chopped onion.
Add the pumpkin and chickpeas, then include some aromatic herbs like rosemary, sage, and marjoram.
Cover with vegetable broth or water and cook over medium heat, covered, for about 30 minutes or until the pumpkin is tender.
With an immersion blender, blend until you get a thick, smooth, and homogeneous cream. Adjust salt and pepper. While the pumpkin and chickpeas cook, prepare the crispy chickpeas by mixing them with all the spices and oil, then placing them on a baking tray lined with parchment paper. Bake for 20-30 minutes at 392°F (200°C) until golden and crispy.
Plate the pumpkin and chickpea cream soup garnished with crispy chickpeas and a drizzle of olive oil.
Simo and Cicci recommend
You can store the cream soup well-sealed in an airtight container in the fridge for up to 3-4 days, or alternatively, freeze it.
You can use the aromatic herbs or spices you prefer such as thyme, chili, or turmeric.
Instead of crispy chickpeas, you can also serve the cream soup with simple toasted bread croutons, or you can cook pasta or rice or other grains in it.
