Go Back
Creamy Pumpkin Soup with Chickpeas & Spicy Mushrooms
Print

Creamy Pumpkin Soup with Chickpeas & Spicy Mushrooms

This Creamy Pumpkin Soup with Chickpeas is an exceptionally satisfying & richly flavorful meal. It would make a perfectly comforting dish for colder days. 
Course Appetizer, Main Course, Soup
Cuisine Asian, Indian
Keyword Gluten free, Nut free, Vegan
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 277kcal
Cost $5 USD

Equipment

  • Large pot
  • Blender

Ingredients

For Soup

  • 4 cups cooked chickpeas or 2 cans of store-bought chickpeas
  • 1 butternut squash baked & peeled or 2 cans of butternut squash puree
  • 1 tsp sea salt
  • 2 bouillon cubes
  • 1 1/2 yellow onion
  • 3 cloves garlic
  • 1/2 tsp thyme
  • 1 tsp sage fresh or dried chopped
  • 1 tsp mustard
  • ground pepper to taste

For topping

  • 1 tbsp olive oil
  • 200 g mushrooms cut to quarters
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/2 tsp smoked paprika
  • 1/4 ground black pepper
  • 1 tbsp pumpkin seeds
  • extra coarse-ground mustard to taste

Instructions

  • Into a large soup pot pour cooked chickpeas (or drained and rinsed ones from the can).
  • Add the rest of soup ingredients except salt and pepper, cover with water and cook over medium heat for about 20 mins, until all ingredients soften.
  • Take off the heat and blend with a hand blender until creamy consistency. (Alternatively, place into the blender that can mix hot liquids).
  • Add salt and pepper, mix the soup and add more water if more liquid consistency desired.
  • In a separate pan, roast pumpkin seeds for couple of minutes and set aside in a small bowl.
  • Saute the mushrooms with olive oil, salt and spices until slightly golden.
  • Serve the soup warm with some of the sauteed mushrooms, roasted pumpkin seeds and mustard.