Hamdi Saidani This Jamie Oliver Pumpkin Chickpea Soup is made with pumpkin, chickpeas, aromatic spices, vegetable stock, and a touch of olive oil. If you want to make it vegan, simply replace the cheddar cheese with a plant-based cheese alternative and the sour cream with a vegan sour cream.
This spicy pumpkin soup goes well with Mexican Rice, Jalapeño Cornbread, Chicken Street Tacos or Corn Casserole.
Jamie Oliver Pumpkin Chickpea Soup Ingredients
- 1kg Butternut pumpkin, peeled, chopped
- 400g can chickpeas, rinsed, drained
- 2 tbsp olive oil
- 1 leek, halved lengthways, thinly sliced
- 3 garlic cloves, crushed
- 3 tsp chopped fresh oregano
- 2 tsp Mexican chili powder
- 1 tsp ground cumin
- 4 cups vegetable liquid stock
- 2 cinnamon sticks
- 1/2 cup coarsely grated cheddar or Mexican-style cheese
- Sour cream, to serve
- Chopped fresh coriander, to serve
How To Make Jamie Oliver Pumpkin Chickpea Soup
- Start the Base: Heat 2 tbsp of olive oil in a saucepan over medium-low heat. Add the thinly sliced leek and cook for 5 minutes until it softens.
- Add Aromatics: Stir in the crushed garlic, chopped oregano, Mexican chili powder, and ground cumin. Cook for 30 seconds until the mixture smells wonderful.
- Pour and Prep: Add 4 cups of vegetable stock, the chopped Butternut pumpkin, drained chickpeas, and cinnamon sticks. Bring everything to a boil.
- Simmer and Soften: Lower the heat to medium-low, cover the saucepan, and let it simmer for 20 minutes. Make sure the pumpkin becomes tender. Remove and discard the cinnamon sticks.
- Blend and Serve: Blend the soup until smooth. Top it with grated cheese and a dollop of sour cream. Sprinkle some fresh coriander for garnish.
What To Serve With Pumpkin Chickpea Soup
This Moroccan-style Pumpkin Chickpea Soup goes well with cornbread, tortilla chips, and a side of guacamole. You can also serve it as a starter with grilled chicken or as a main course with a side of Mexican rice.
How To Store Pumpkin Chickpea Soup
- In The Fridge: Leftover Pumpkin Chickpea Soup can be stored in an airtight container for up to 3-4 days.
- In The Freezer: For longer storage, pour the cooled soup into freezer-safe bags or containers and freeze for up to 2-3 months. Thaw it in the fridge overnight.
How To Reheat Leftovers
To reheat leftover Pumpkin Chickpea Soup, transfer it to a saucepan and warm over medium heat until it reaches your desired temperature. If the soup has thickened, you can add a little vegetable stock to thin it out.
Try More Jamie Oliver Recipes:
- Pumpkin Chestnut Soup
- Pumpkin And Carrot Soup
- Pumpkin And Bacon Soup
- Potato And Leek Soup With Bacon
- Pearl Barley Soup
- Cauliflower Leek Soup
Jamie Oliver Pumpkin Chickpea Soup
Description
This Jamie Oliver Pumpkin Chickpea Soup is made with pumpkin, chickpeas, aromatic spices, vegetable stock, and a touch of olive oil. If you want to make it vegan, simply replace the cheddar cheese with a plant-based cheese alternative and the sour cream with a vegan sour cream.
This spicy pumpkin soup goes well with whole-grain bread or a light green salad for a healthy dinner.
Jamie Oliver Pumpkin Chickpea Soup Ingredients
How To Make Jamie Oliver Pumpkin Chickpea Soup
- Heat 2 tbsp of olive oil in a saucepan over medium-low heat. Add the thinly sliced leek and cook for 5 minutes until it softens.
- Stir in the crushed garlic, chopped oregano, Mexican chili powder, and ground cumin. Cook for 30 seconds until the mixture smells wonderful.
- Add 4 cups of vegetable stock, the chopped Butternut pumpkin, drained chickpeas, and cinnamon sticks. Bring everything to a boil.
- Lower the heat to medium-low, cover the saucepan, and let it simmer for 20 minutes. Make sure the pumpkin becomes tender. Remove and discard the cinnamon sticks.
- Blend the soup until smooth. Top it with grated cheese and a dollop of sour cream. Sprinkle some fresh coriander for garnish.
