Spicy Pumpkin Chickpea Soup
- bee.kelly
- Mar 3
- 1 min read
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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