Creamy Spiced Pumpkin Soup with Spiced Chickpeas

Yes, girl – Winter is here which means it’s soup-making time! There’s nothing I love more than cosying up inside with a steamy bowl of soup when the weather is cold, and this creamy pumpkin soup packs an extra punch of heat with its soul-warming blend of spices and tasty chickpeas on top.



  • 1 tsp olive oil
  • 1 tbsp crushed garlic
  • 2 tsp crushed ginger
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 brown onion
  • 400g butternut pumpkin, peeled and chopped
  • 400-500g kent pumpkin, peeled and chopped
  • 1 carrots, peeled and chopped
  • 4 cups chicken stock (2 stock cubes)
  • 1/2 cup thickened cream


Asian Dressing

  • 1 tsp olive oil
  • 400g canned chickpeas, drained
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp paprika
  • 1/2 tsp turmeric


Prepare all ingredients, peel and chop vegies

Heat oil in large pot

Add onion, garlic and ginger cook for 5 minutes or until onions are soft

Add all spices and cook for 30 seconds

Add pumpkin, carrots and chicken stock and bring to boil

Once boiling, reduce heat and simmer partially covered for 30 minutes to an hour (the longer you cook the more flavoursome it will be!)

As the soup simmers, make the spiced chickpeas:

Heat oil in fry pan

Add all ingredients to pan and cook for 2-3 minutes stirring every 30 seconds until the chickpeas are golden

When the soup is ready, allow to cool then add most of the cream, leaving a little to add on top when serving

Blend soup with a stick blender until smooth and creamy

Serve the soup in bowl, add the chickpeas, and top with a drizzle of cream or some fresh coriander if you’re feelin’ extra!

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