This Moroccan Pumpkin and Chickpea soup is ready in 15 minutes – making it perfect for weeknight dinners! And best of all – you’ll have leftovers for lunch the next day!
We’ve been home from our trip to North America for less than 12 hours and I feel like a walking zombie! But I’ve been dying to share this tasty moroccan pumpkin and chickpea soup with you guys for awhile now so I will post this then resume napping on the couch for the rest of the day!
I came up with this recipe whilst trying to use up a bunch of ingredients just before we left for our trip and was so pleased with how it came together! It’s a winner that I’ll be making again and again! If you already have roasted pumpkin, the soup will come together in less than 15 minutes. That’s my kind of weeknight dinner!
Top the soup with some dukkah and a dollop of greek yoghurt and you won’t believe how something so simple can taste so good!
- 1/4 kent pumpkin roasted
- 400g can chickpeas drained and rinsed
- 1 onion diced
- 1 tsp olive oil
- 500ml chicken or vegetable stock add more if you prefer a thinner soup
- 1 tsp moroccan spice blend make your own or buy one
Heat oil in soup pot on medium high.
Add onions and cook until translucent.
Add pumpkin, chickpeas, stock and Moroccan spices and cook for 5 minutes.
Using a stick blender, pulse until soup is your desired consistency.
Serve with a dollop of Greek yoghurt and a sprinkle of dukkah on top!
- The recipe calls for roast pumpkin – cut into small pieces and cook at 180C / 350F for 20-30 minutes until soft. I usually batch cook pumpkin every week to use in other recipes so generally have some in the fridge which I can easily use in this recipe.
- I used a store bought moroccan spice blend that included ground cumin, paprika, turmeric, ground coriander, garlic and salt.
Go on… Pin it for later! You know you want too!