If you’re looking for a comforting dish, go no further than this incredible creamy Pumpkin Soup with Chickpea recipe from Jamie Oliver. Exceptional taste, hearty veggies, and smooth, creamy consistency.
This is a cashew cream-based pumpkin soup with chickpeas, carrots, and spinach. As a bonus, it takes little time to prepare and yields delicious results.
Try More Recipes From us:
Jamie Oliver Pumpkin Soup With Chickpea Ingredients
- Onion: Onion, garlic, and carrots are, in my opinion, the cornerstones of a satisfying soup. It’s the best of both worlds and it works well in this dish.
- Carrots: I opted for discs, but you could also dice your carrots if that’s what you want.
- Garlic: If you’re not a huge fan of garlic, I’d recommend sticking to 2 cloves.
- Chickpeas: My go-to bean for this dish, however lentils or great northern beans would work just as well.
- Diced tomatoes: These are delicious and a terrific way to add some more flavor and moisture to your dish.
- Canned pumpkin: For the sake of convenience, I used canned pumpkin, although fresh would be fine if you were making it at home.
- Spices: We’ll be using curry powder, ginger, salt, and pepper for seasoning. Intense flavor with minimal preparation.
- Cashew cream: We’re using a little cashew cream as a finishing touch to give our pumpkin soup that velvety consistency you love.
How To Make Jamie Oliver Pumpkin Soup With Chickpea
- In a large pot or dutch oven, heat the oil over medium heat. Saute the onion, carrots, and garlic until the carrots begin to soften, about 5 minutes. Season with salt and pepper to taste.
- Stir in the chickpeas, tomatoes, pumpkin, broth, and seasonings. Season with salt and pepper to taste. Bring mixture to a boil, then lower to a simmer and cook for 20 to 30 minutes, partially covered (or longer if desired).
- Stir in the spinach, cashew cream, and nutritional yeast when ready to serve. Seasonings should be tasted and adjusted as needed. Serve right away!
What To Serve With Pumpkin And Chickpea Soup?
- Baby Greens and Mushrooms Salad
- Tgi Fridays Skillet Garlic Shrimp
- butternut Sage Risotto Balls
- Braided Bread
- Healthy Broccoli Slaw
- Corn Pudding
- Creamy Vegan Rice Pilaf
- Filled Baltic Pies
- Quinoa Orange Salad
- Chicken Nuggets And French Fries
- Vegan Mediterranean Salad
How To Reheat Pumpkin And Chickpea Soup?
- For The Fridge: leftover Pumpkin and Chickpea Soup may be stored in the fridge for up to 5 days if sealed properly.
- For The Freezer: You may store any extra Pumpkin Chickpea Soup for up to six months in the fridge. Defrost at room temperature before reheating in the oven, stovetop, or microwave.
How To Reheat Pumpkin And Chickpea Soup?
Reheat the Pumpkin and Chickpea Soup in the microwave or over medium heat, stirring regularly, until it reaches the desired temperature.
Try More Recipes:
Jamie Oliver Pumpkin Soup With Chickpea Nutrition Facts
Amount Per Serving
- Calories 140.7
- Total Fat 2g
- Saturated Fat 0.3g
- Cholesterol 0mg
- Sodium 719mg
- Potassium 626.4mg
- Total Carbohydrate 29.9g
- Dietary Fiber 4g
- Sugars 15.6g
- Protein 2.9g
- Vitamin A 249.6%
- Vitamin C 22.6%
- Calcium 4.9%
- Iron 9.7%
Nutrition Facts Source: Source
Nutrition Facts
Serving Size 1
Servings 1
- Amount Per Serving
- Calories 140.7
- % Daily Value *
- Total Fat 2g4%
- Saturated Fat 0.3g2%
- Sodium 719mg30%
- Potassium 626.4mg18%
- Total Carbohydrate 29.9g10%
- Dietary Fiber 4g16%
- Sugars 15.6g
- Protein 2.9g6%
- Vitamin A 249.6 IU
- Vitamin C 22.6 mg
- Calcium 4.9 mg
- Iron 9.7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
