Pumpkin & Chickpea Soup

Last week I finally cut into my one large Marina di Chioggia winter squash.

Two quarters went into the oven to be roasted and pureed. I froze some of the puree and used some in a pumpkin risotto. We were very pleased with both the flavor and texture of this squash. It’s firm when cubed, sweet in flavor, and soft when roasted.

One quarter is in the refrigerator awaiting another use.
One quarter was carefully peeled and cubed for this soup. This soup was inspired by a recipe in Simply in Season. However the recipe called for chicken and I was wanted it to be a meatless meal, since the chickpeas give enough protein. So here’s my modification. Next time I might add some cumin as well.

Pumpkin & Chickpea Soup Print This Print This

Ingredients:
1 onion, diced
2 cloves garlic, minced
1 stick cinnamon
1/2 tsp ground cardamom
1/4 tsp nutmeg
2 tsp tumeric
2 cups cooked chickpeas
2 cups pumpkin or squash, peeled and cubed
1 can plum tomatoes (or 3 cups frozen tomatoes), chopped
6 cups broth

Directions:
In large soup pot, saute onion in olive oil until clear. Add garlic and saute for 1 minute more. Add ground spices for 30 seconds. Add chickpeas, pumpkin, tomatoes & stock.
Simmer until pumpkin is tender. Remove 1-2 cups and puree to thicken.

Top with cilantro to serve.

Serves 6 to 8. We had plenty to eat for lunches all week.

See how others are cooking from their cupboards at Robin’s.

This entry was posted in Eating the Harvest, Food & Recipes, pumpkins, recipes, winter squash and tagged , . Bookmark the permalink.

9 Responses to Pumpkin & Chickpea Soup

  1. Robin says:

    This soup looks and sounds wonderful! “The Italian” is allergic to chickpeas….I wonder what I could use instead??

  2. Daphne says:

    That looks delicious. I have to roast some more of my squash soon.

  3. Mrs.Pickles says:

    yummy that looks good

  4. Wilderness says:

    Soup sure looks good. Have never had squash as a soup which I would like but I detest chick peas in any and all forms. There are very few foods that I don’t eat but that is one of them.

  5. Marcia says:

    Emily – looks like a good soup to me. Did you serve it to Sarah?

  6. Rick says:

    The soup looks delicious! Thanks for giving us the recipe. We have some pumpkins in storage that we need to use up, I think I might try this one!!

  7. Liz says:

    This looks great – I also think it would be really nice without the tomato (and this coming from a woman whose blog is called Suburban Tomato) – creamier and the spices might come through more – I think I will give it a try and do as you suggest and add some cumin.

  8. kitsapfg says:

    Your recipe is very similar to a squash and bean soup recipe that I love. I think I will make it this weekend and use up some of my stored pumpkin. Thanks for the inspiration!

  9. Victoria says:

    You don’t know who I am, but have read/followed your blog for many months. I nominated you for the Kreativ Blogger Award. You can read about it on my blog post by following the link below. Of course, you don’t have to accept it if you don’t want to–my feelings won’t be hurt!

    http://belovedbrowneyes.wordpress.com/2012/02/02/kreativ-blogger-award/

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