How to make Pumpkin and chickpeas soup


How to make pumpkin and chickpeas soup 

Pumpkin and chickpeas soup is a tasty, light, healthy and vitamin-rich recipe. A typical autumn dish, a real comfort food! It may have happened to you on cold days too that you want to go home in the evening and warm up with a hot, tasty and hearty soup.

This delicious autumn soup is perfect for healthy regeneration!

It is an easy recipe and also very fast if you use boiled chickpeas as I did! However, you can also use dried chickpeas, just soak them overnight to soften them before boiling them.

It is prepared with a few simple ingredients. Full-bodied and rich in taste, it will win you over with its enveloping and creamy flavor.

I recommend serving it with crispy croutons.

If you love spicy flavors, flavor it with chilli oil, it will be even tastier.

Are you ready to cook this delicious soup? Follow my recipe step by step and enjoy your meal !!!

Pumpkin chickpeas and soup
Pumpkin and chickpeas soup

Recipe Difficulty Level: easy Servings: 4


  • 600 g (21 oz) of pumpkin (430 g (15 oz) of peeled and cleaned pumpkin) or butternut squash
  • 100 g (3.5 oz) of chard
  • 3 juniper berries
  • 1,5 l (6⅓ cups) of water
  • Salt
  • 400 g (14 oz) of chickpeas (in a can)
  • 100 g (3.5 oz) of onions
  • 2 bay leaves
  • Extra virgin olive oil
  • Black pepper


Cut the onion in thin slices. Clean the pumpkin (peel it and remove the seeds).

Cut the pumpkin into small cubes. 

Clean the chard and cut it into thin strips.

In a pan, brown the chopped onion in a thread of oil with the juniper berries.

Ass the pumpkin and cook it on medium heat; then add a little bit of water.

After that, add the Chickpeas, chard, salt, pepper, and the rest of the water.

Add the bay leaves, mix them, and cover.

Cook it on high heat for 15 minutes.

Then, remove the cover and keep cooking for another 15 minutes.

Eliminate the bay leaves and the juniper berries.

If the mixture is too thick, add some vegetable stock.

Differently, if it results too liquid, boil to evaporate the water.

You soup is ready!

Serve it with a tread of extra virgin olive and black pepper.

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