Pumpkin, Rice and Chickpea Soup

Fresh Pumpkin, Rice, and Chickpea Soup lets you explore the flavors of fall with this exotic vegan pumpkin soup.
Pumpkin, Rice and Chickpea 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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Pumpkin, Rice and Chickpea Soup

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


Pumpkin, Rice and Chickpea Soup

Pumpkin, Rice and Chickpea Soup

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Pumpkin, Rice and Chickpea Soup

Fresh Pumpkin, Rice, and Chickpea Soup

Sue Lau
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Course Soup
Cuisine American
Servings 4
Calories 265 kcal


  • 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


  • 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.


From the kitchen of palatablepastime.com


Calories: 265kcalCarbohydrates: 44gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1523mgPotassium: 794mgFiber: 6gSugar: 4gVitamin A: 7395IUVitamin C: 28mgCalcium: 95mgIron: 4mg
Keyword pumpkin recipes
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Pumpkin, Rice and Chickpea Soup

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4 responses

  1. 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.

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