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

Sue Lau

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Soup

Cuisine American

Servings 4

Calories 265 kcal

Ingredients

  

1x2x3x

• 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

From the kitchen of palatablepastime.com

Nutrition

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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