Pumpkin & chickpea soup
This pumpkin and chickpea soup combines earthy pumpkin sweetness with nutrient-rich chickpeas, enhanced by aromatic spices. It's a warming dish, perfect for colder months.
Cook time 30 min
Prep time 15 min
Ingredients:
2 tbsp olive oil1 leek
2 garlic cloves
2 tbsp dried oregano
1 tsp chili powder
1 tsp ground cumin
4 cups vegetable broth
8 cups pumpkin
1/3 can canned chickpeas
1 cinnamon stick
1/3 cup cheddar cheese
Pumpkin & chickpea soup is a hearty and nutritious dish perfect for warming up during colder months. Combining the earthy sweetness of pumpkin with the protein-packed goodness of chickpeas, this soup is not only delicious but also packed with essential nutrients. The addition of aromatic spices like oregano, chili powder, cumin, and cinnamon stick gives it an exotic twist that will tantalize your taste buds.
Instructions:
- Roughly chop the leek.
- Mince the garlic.
- Peel and dice the pumpkin.
- Drain and rinse the canned chickpeas.
- Grate the cheddar cheese.
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped leek and sauté for about 5 minutes, until soft and translucent.
- Add minced garlic and sauté for another 1-2 minutes until fragrant.
- Stir in 2 tablespoons of dried oregano, 1 teaspoon of chili powder, and 1 teaspoon of ground cumin.
- Cook for another minute, allowing the spices to release their aromas.
- Add the diced pumpkin to the pot and stir to coat with the spices.
- Pour in 4 cups of vegetable broth.
- Add the cinnamon stick to the mixture.
- Bring the soup to a boil, then reduce the heat to low.
- Simmer uncovered for about 20-25 minutes, or until the pumpkin is tender.
- Remove the cinnamon stick.
- Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, let the soup cool slightly and blend in batches using a countertop blender.
7. Add Chickpeas:
- Once the soup is smooth, stir in the drained and rinsed chickpeas.
- Let the soup simmer for an additional 5-10 minutes to heat the chickpeas through.
- Taste and adjust seasoning if necessary.
- Ladle the soup into bowls.
- Garnish each bowl with grated cheddar cheese on top.
Once you've savored this luscious bowl of pumpkin & chickpea soup, it will likely become a staple in your kitchen. Its robust flavors and creamy texture make it a comforting meal that pairs well with crusty bread or a simple side salad. Plus, it's an excellent way to make use of seasonal pumpkins and a great choice for those looking to add more plant-based dishes to their diet.
Pumpkin & chickpea soup FAQ:
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Just ensure to let it cool completely before transferring it to the freezer.
If you prefer to use fresh pumpkin, make sure to properly peel, seed, and dice it before cooking. You'll need about 1 medium-sized pumpkin to yield enough for this recipe.
A large pot or Dutch oven is ideal for making this soup, as it allows for even heating and enough space to combine all the ingredients properly.
You can adjust the spice level by reducing the amount of chili powder or by adding more according to your taste preference. Alternatively, you can add a pinch of cayenne pepper for extra heat.
Yes, this soup can be made vegan by omitting the cheddar cheese or using a plant-based cheese alternative.
Cooking Tips:
- Preparation: Ensure all ingredients are prepped before starting to cook. This makes the process smoother and more efficient.
- Blending: For a creamier texture, use an immersion blender to puree the soup directly in the pot. Alternatively, let the soup cool slightly and blend in batches using a countertop blender.
- Seasoning: Taste the soup before serving and adjust the seasoning as needed. You might want to add a pinch of salt or a squeeze of lemon for added flavor.
- Cheese: If you prefer a dairy-free option, omit the cheddar cheese or replace it with a dairy-free cheese alternative.
- Serving: Serve the soup hot, garnished with fresh herbs like cilantro or parsley for added freshness and color.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
Nutrition Facts
4 ServingsCalories 220kcal
Protein 10g
Carbohydrates 40g
Fiber 9g
Sugar 12g
Fat 12g
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