Fresh Pumpkin, Rice, and Chickpea Soup lets you explore the flavors of fall with this exotic vegan pumpkin soup.
Pumpkin, Rice and Chickpea Soup
By Sue Lau | Palatable Pastime
Pumpkin, Rice and Chickpea Soup is my recipe of the day with the blogging group Saturday Soup Swappers. We join up monthly on the third Saturday to share soup and stew recipes based on a theme.
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This month, Camilla suggested we post recipes using pumpkin to celebrate the Fall harvest season and Thanksgiving.
I chose to share this recipe for a soup with fresh pumpkin, some rice and also chickpeas. I chose some seasonings which reminded me of Moroccan flavors. The combination of the squash with the garbanzos and rice seemed to cry out for it.
This is a perfect type of soup for me to have as a lunch with a small Greek salad. Or perhaps some warmed pita with hummus instead. It would all depend on my mood.
I also wouldn’t mind having some more of this with grilled lamb burgers. As a soup and what to serve it with, you will find it very versatile.
Soup Saturday Swappers
- Creamy Pumpkin Soup with Tortellini and Chicken by A Day in the Life on the Farm
- Fenneled Pumpkin Soup by Culinary Adventures with Camilla
- Israeli Orange Soup by Pandemonimum Noshery
- Pumpkin Pakoda Kadhi by Magical Ingredients
- Pumpkin, Rice and Chickpea Soup by Palatable Pastime
- Roasted Dal & Red Pumpkin Soup by Sneha’s Recipe
Pumpkin, Rice and Chickpea Soup
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Pumpkin, Rice and Chickpea Soup
Fresh Pumpkin, Rice, and Chickpea Soup
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger root
- 1/2 teaspoon each salt and black pepper
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 4 cups chicken broth
- 2 tablespoons tomato paste
- 12 ounces diced fresh pumpkin or butternut squash
- 15.5 ounces canned chickpeas (rinsed and drained)
- 1/2 cup uncooked basmati rice
Instructions
- Cook onions and garlic in oil until onions soften.
- Add remaining ingredients and stir.
- Bring soup to a boil, then reduce heat, cover and simmer for about 15 minutes, or until rice is cooked.
Notes
Nutrition
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Such great Fall flavors in this soup, Sue. I think I’ll give it a try with different beans as I have a kid who is sensitive to chickpeas. Go figure!
I love the Moroccan flavors. That all sounds amazing and it looks so hearty.
This will be a great starter for a family dinner. My son in law, who is vegetarian, can have a second bowl as we enjoy our carnivore entree.
This is a bowl of comfort for me. Everything is in here! I would describe it as “HEAVEN”. Great share Sue!