Creamy pumpkin soup recipe with chickpeas
Are you looking for a way to combine legumes with vegetables and need ideas? You are on the right page! This creamy pumpkin soup recipe with chickpeas is definitely worth a shot!
I don’t know you, but in my house it was never custom to eat or cook soup, unless you had fever and mum would oblidge you do have chicken broth.
That’s the closest I got to soups, before moving out.
Those days are long gone, today I can say that I like soups, especially the creamy ones, and I like to cook it too.
You can make soup basically with everything: vegetable soup, chicken soup, crab soup, tortellini soup, one better than the other.
Best ones for me in this period are the thick and creamy ones, and this Creamy pumpkin soup recipe with chickpeas is just my fav one.
Well ok, this and my cream of onion soup too to be fair.
How do you make creamy pumpkin soup?
You can make it all in one pan, the only hassle is that you will have to blend it but, for the sake of a good creamy pumpkin soup recipe with chickpeas like the one I am going to show you, it’s totally worth it.
This can be served as a main, or in smaller portions as an appetizer for example.
The good thing about this Pumpkin cream soup, apart everything about it, is that it’s rich, spicy enough and flavoursome.
The chickpeas really add a particular texture to it and satiates you quite a lot without making you feel fat ( you know that feeling you get after you’ve had a full 18″ pizza on your own)
Lots of people use vegetable stock for soups, in this occasion i didn’t.
Plain water is all I used, as I was gonna put some cream in it already, I didn’t wanted to make it too heavy.
If you are asking “can I make pumpkin cream soup without cream?” answer is yes. You can totally avoid it or substitute it with milk. In fact for this creamy pumpkin soup recipe the starch from both the pumpkin and the chickpeas already give that creamy feeling.
If you are looking for more creamy soup I totally suggest you check this amazing creamy root vegetable soup!
If you make this creamy pumpkin soup recipe, I would love to see your photos!
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These are the ingredients you are going to need for the best cream of pumpkin soup with chickpeas!
Ingredients for 2 serves of creamy pumpkin soup
1 small purple onion
300gr diced fresh pumpkin
150gr cooked chickpeas
70ml single cream
sage leaves & pumpkin seeds to top it up.
Creamy pumpkin soup recipe – cooking method
Start by dicing the pumpkin, as per usual I suggest to always use fresh veggies, not only is better for you but helps the environment and the farmer too.
So peel it carefully and cut it in little small dices.
Warm up some vegetable oil in a frying pan and then add the onion that you previously diced.
Let the onions go soft but not too brown, then fix with salt, black pepper and thyme.
Add the fresh pumpkin dices and let it colour a bit, then add 200ml of hot water and let everything cook for 5 minutes over a medium high heat.
Add the chickpeas to the pan, give everything a good stir and cook for two more minutes.
After that, take the pan off the heat and transfer everything into a blender cup, add the cream and blend until everything is creamy smooth.
If you aren’t using cream just add a bit of hot water when you blend the mix, to reach the right consistency.
Put the creamy pumpkin soup back into the pan to heat it up for 1 more minute before serving.
Add a pinch of dried parsley or more pepper to taste.
Serve it in deep cup dishes and top it up with fresh sage leaves and toasted pumpkin seeds.
Here you have it: a delicious creamy pumpkin soup recipe with chickpeas
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