This pumpkin and chickpea soup has a deep, well-rounded flavour with simple everyday ingredients. A dairy-free, wholefood soup that is perfect for warming you up during the cooler months!
When I started dating my husband Michael, he was never a big fan of soup, especially pumpkin soup. I grew up on soups.
Everything from a hearty, creamy soup to a more simple congee style soup to soothe the tummy.
One thing that happened when we moved out together was that I wasn’t as good at making the soups I loved as my parents and older sister were.
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I always tried to make it more interesting and get Michael just a little more excited about it. However, he always commented saying that “it’s not bad” but still felt like he was getting full from just water. “Not bad” just wasn’t good enough for me!
So I made soups very rarely or only for myself as I knew he wasn’t a fan. But I didn’t want to give up. I wanted to create soups that he actually looked forward to.
A lot of trial and error—more failures than successes, but this one is a winner. He now gets excited when I make this soup. The first time he had it, he couldn’t get enough! I was so happy. Now we can both enjoy soup together.
You don’t realise that sharing food with people that you love can be so powerful. Coming from an eastern European background, I guess deep down inside; this was important to me. I wanted my husband to enjoy and get excited about my cooking. Well, I guess I’ve done it!
I hope that this resonates with some of you that may go through the same thing. In my experience, I’ve noticed that many males aren’t the biggest fans of soup. I’m sure this one will win them over.
Pumpkin and chickpea soup with a twist
You’ll get the depth of flavour by roasting the vegetables first, that deeper flavour profile rather than just boiling them.
The combination of spices and the curried croutons on the top is what really makes this pumpkin and chickpea soup shine.
It’s super simple to make, and it’s very filling! Perfect for leftovers as well.
A few tips for making this vegan pumpkin soup
One thing that you can add to the soup when it’s boiling for the first time is some leftover cauliflower leaves and broccoli stalks. I throw in a few of them as well if I have them in the fridge. It doesn’t change the flavour at all. If anything, it enhances it.
You can make this soup ahead of time and warm it up when you’re ready to serve. The curried crouton and chickpea topping should be done just before serving as it will be nice and warm. You’ll also avoid having soggy bread in your soup. No one wants that!
You can freeze this pumpkin soup (without the topping) for up to 2-3 months. Make sure to let it completely cool, and when pouring into the container, leave a little room at the top to allow for expansion.
Thaw it out on the bench or in the fridge overnight. Mmmm….warm soup. Nothing beats it!
Other recipes you’ll love:
- Vegan Miso Soup With Veggies & Noodles (Gluten-Free)
- Mushroom & Thyme Soup
- Easy Vegan Chickpea Soup
- Immune Boosting Bean Soup
- One-Pot French Lentil, Mushroom and Sage Stew
- Vegan Borscht (Beet Soup)