Pumpkin Chickpea Soup

Total Time
Prep 5 mins
Cook 20 mins

This is a soup that I made up with what I had available. I love chickpeas and cumin combined and pumpkin soup is one of our favourites. Family enjoyed it immensely.

Ingredients Nutrition

  • 1 teaspoon oil
  • 500 g pumpkin, peeled and chopped
  • 1 large potato, peeled and chopped
  • 1 onion, finely chopped
  • 1 liter chicken stock or 1 liter vegetable stock
  • 1 (14 ounce) can chickpeas, drained
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 garlic clove, crushed
  • 1 (12 ounce) can evaporated skim milk
  • salt and pepper


  1. Heat oil in pan, add cumin, coriander and garlic, stirring over low heat 1 minute.
  2. Add stock, pumpkin, potato and onion.
  3. Cook until tender.
  4. Add chickpeas and evaporated milk, process until thick and most of chickpeas have been pureed.
  5. Serve with crusty bread.


Most Helpful

Great soup, my boyfriend really enjoyed it! Added a little bit of salt, but left the rest as is. Thanks.

m.lowenberg January 07, 2012

Moroccan style soup that combines a lot of my favorite foods. Even though I am not afraid to venture off a recipe when I understand how the ingredients interact with each other, I dont like rating it when I switch parts because I cant find all of the required things... that being said, I subbed the potato for sweet potato (not yam) and vegetable broth for beef broth. Also pumpkin for pumpkin pack. Still turned out great!

mishugana November 29, 2011

I was just about to make this combo myself when I found your recipe- gave me the courage to proceed! I added a few more spices - ginger, allspice, paprika and I skipped the potato but added some yellow split peas. And I left out the skim milk too. Smells amazing and tastes great too!

Andrea-Oz April 28, 2007

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