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Spicy vegetable soup with pumpkin and chickpeas

Spicy vegetable soup with pumpkin and chickpeas

Thick, flavorful, hearty soup with pumpkin, chickpeas and spices. It's quick and easy. I highly recommend to try!

Cooking time- Number of servings4

Ingredients for Spicy vegetable soup with pumpkin and chickpeas

Step-by-step instruction of cooking Spicy vegetable soup with pumpkin and chickpeas

Step 1

If using dry chickpeas, it is necessary the night before to soak in water (I usually pour boiling water, add a pinch of baking soda).
The next day boil the chickpeas (in new water) for about an hour. The broth of chickpeas, you can later use as soup.

Step 2

Vegetables peel and cut into cubes, onion, carrots and parsnips - small, fennel, potatoes and squash - medium/large. Garlic and ginger minced, ginger, you can grate on a fine grater.
I have in the photo is not all vegetables, maybe I was doing half a serving, because it was a small pumpkin.

Step 3

In a large pot heat 3 tbsp olive oil. Lay out the vegetables: onions, carrots, parsnips, potatoes, fennel, garlic and ginger. Pour 0.5 cups of water. Simmer for about 10 minutes, then add spices. Simmer, stirring occasionally, for another 10 minutes.

Step 4

Add the boiled or canned chickpeas, chopped pumpkin. Pour in the stock. Bring to a boil, add salt and pepper to taste, cook for another 25-30 minutes (until cooked pumpkin).

Step 5

Slightly squeeze the vegetables with a spoon to slightly thicken the soup (although very thick) :).

When serving add the lemon juice and sprinkle with herbs (coriander, parsley).

Bon appetit and good mood!