Total Time
Prep 3 mins
Cook 12 mins

Adopted recipe! Pumpkin gives this soup great creamy texture.

Ingredients Nutrition


  1. Heat oil in a 3-qt saucepan.
  2. Add garlic, chili powder and cumin.
  3. Stir over medium heat for 1 minute.
  4. Add broth, increase heat then stir in chick-peas, pumpkin, corn and salsa.
  5. Bring to a boil the reduce heat and simmer for 10 minutes to develop flavors.
  6. Ladle into soup bowls and garnish with cheese and sour cream, if desired.


Most Helpful

~I use recipes as "suggestions"~
I added ground beef, onions, cilantro, cayenne pepper, lime juice, a splash of Worcestershire sauce, diced black olives and used small black beans instead of garbanzos. Garnished with diced avocado and grated cheese.
It was a hardy soup that was delicious!

hestiagwyn September 27, 2012

Delicious, quick, healthy! I look for quick, healthy meals to make for lunches. This soup fits my requirements perfectly. I did add an extra can of chickpea as I like a hearty soup. I completely forgot about the optional garnishes as we were eager to try this soup. Perfect for this chilly fall day! Thank you for posting!

wildhorse November 06, 2007

I loved it! I made as directed (using frozen corn), except I used salsa that was hotter than mild. :) I skipped the optional sour cream and cheese garnish, but I'm sure the addition would be nice. It's quick to put together, made with ingredients I always have on hand, and not half bad for you--great combination. Thanks!

GaylaJ January 29, 2007

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