Half-Baked Spiced Pumpkin and Chickpea Soup
A hearty, spiced pumpkin soup combining roasted pumpkin and chickpeas with warming autumn spices for a comforting bowl. This vegetarian-inspired soups (vegetarian, gluten free) ready in about 45 minutes pairs pumpkin, peeled and diced, cooked chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups pumpkin, peeled and diced
- 1 cup cooked chickpeas
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 4 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup coconut milk
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 cups peeled and diced pumpkin with 1 tbsp olive oil and spread on a baking sheet; roast for 25 minutes until soft and caramelized at edges.
- Step 2: While pumpkin roasts, heat remaining 1 tbsp olive oil in a large pot over medium heat. Add 1 chopped medium onion and sauté for 5 minutes until translucent.
- Step 3: Add 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp smoked paprika to the pot; cook, stirring, for 1 minute until fragrant.
- Step 4: Add roasted pumpkin, 1 cup cooked chickpeas, 4 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook for 10 minutes.
- Step 5: Use an immersion blender to puree the soup until smooth and creamy; stir in 1/2 cup coconut milk and heat through for 2 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Baked Spiced Pumpkin and Chickpea Soup take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Baked Spiced Pumpkin and Chickpea Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pumpkin, peeled and diced from drying out.
Can I substitute ingredients in Half-Baked Spiced Pumpkin and Chickpea Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Baked Spiced Pumpkin and Chickpea Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Half-Baked Spiced Pumpkin and Chickpea Soup vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
