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Spicy Pumpkin Chickpea Soup

Pumpkin season never ends in our household! This Spicy Pumpkin Chickpea Soup has been my favorite warm meal this winter - filling, delicious, & healthy. I packed the flavor & protein into this soup when I envisioned it, & it did not disappoint. Plus, it's oh so creamy, yet dairy free! Try it for yourself below:


Ingredients

  • 2.5 cups puréed pumpkin

  • (1) 13.5 fl. oz. can unsweetened coconut milk

  • (1) 15.0 fl. oz. can organic corn

  • (1) 15.0 fl. oz. can organic chickpeas

  • 1 chopped zucchini

  • 1 chopped yellow onion

  • 1 chopped orange bell pepper

  • at least 6 cloves garlic, minced

  • 1 tbsp chipotle powder

  • 1 tbsp chili powder

  • at least 1 tbsp sea salt

  • 2 tbsp ghee


The Process

  • sauté onion, pepper, garlic, & zucchini in a soup pot with ghee

  • once vegetables are lightly browned (about 15-20 minutes), add in seasonings

  • stir seasonings with cooked vegetables, & then add in the corn & chickpeas (do not strain)

  • stir corn & chickpeas with veggies, & then add in the pumpkin purée

  • mix everything together with the pumpkin purée

  • bring to a boil, & then let simmer for 20 minutes

  • after 20 minutes, add in the can of coconut milk & stir together

  • let simmer for 30 more minutes, stirring occasionally

  • serve when the 30 minutes is up & enjoy!


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