Moroccan Spiced Pumpkin Chickpea Delight

In the realm of comforting, wholesome meals, soup reigns supreme. And when it comes to infusing vibrant flavors and hearty goodness into a classic, nothing quite compares to this **Moroccan Pumpkin and Chickpea Soup**. This recipe isn’t just another weeknight dinner; it’s a culinary journey that transports your taste buds to the sun-drenched landscapes of North Africa, all from the convenience of your kitchen. Ready in just about 40 minutes, this naturally gluten-free soup is both easy to prepare and incredibly satisfying.

What truly sets this soup apart is the magic of roasting the pumpkin. This simple yet transformative step intensifies its natural sweetness and deepens its earthy notes, creating a complex flavor profile that forms the soulful base of our soup. Paired with protein-rich chickpeas and a fragrant blend of Moroccan spices, you’ll discover a dish that’s not only incredibly healthy but also bursting with an exotic warmth perfect for any season.

Forget bland, one-note soups. Our Moroccan Pumpkin and Chickpea Soup reimagines the beloved pumpkin classic with an exciting twist. Crafted from everyday pantry staples, this recipe offers a quick solution for those busy evenings when you crave something nourishing and exceptionally delicious without spending hours in the kitchen. Whether you’re a seasoned chef or a novice cook, the straightforward steps will guide you to a perfect bowl every time.

Beyond its incredible taste, this soup is a powerhouse of nutrition, making it an ideal choice for health-conscious eaters. It’s naturally gluten-free, easily adaptable for a vegan diet, and packed with fiber, vitamins, and plant-based protein. The addition of aromatic Moroccan spices not only elevates the flavor but also brings a host of potential health benefits, known for their anti-inflammatory and antioxidant properties.

WHY YOU’LL LOVE THIS MOROCCAN PUMPKIN AND CHICKPEA SOUP

Explosion of Flavor: Roasting the pumpkin caramelizes its sugars, bringing out a depth of flavor that’s simply unparalleled. Combined with fragrant Moroccan spices, it creates a rich, complex, and utterly delicious experience.
Effortlessly Healthy: Packed with nutrient-dense pumpkin and protein-rich chickpeas, this soup is a wholesome meal that supports a balanced diet. It’s naturally gluten-free and can be easily made vegan, catering to various dietary needs.
Quick & Convenient: With a prep time of just 5 minutes and a total cook time of around 40 minutes, this soup is perfect for a busy weeknight. If you prep by roasting pumpkin ahead of time, it comes together even faster!
Budget-Friendly: Made with readily available and inexpensive pantry staples, this recipe is kind to your wallet without compromising on taste or quality.
Customizable & Versatile: Easily adjust the spices, consistency, and toppings to suit your personal preferences. It’s a fantastic canvas for culinary creativity.
Ideal for Meal Prep: This soup freezes beautifully, making it an excellent choice for batch cooking. Prepare a large pot and enjoy healthy, homemade meals throughout the week or month.

ESSENTIAL INGREDIENTS FOR A SOULFUL MOROCCAN PUMPKIN AND CHICKPEA SOUP

One of the beauties of this Moroccan Pumpkin and Chickpea Soup recipe is its reliance on simple, wholesome ingredients you likely already have on hand. The full measurements are detailed in the recipe card further down, but here’s a closer look at what makes this soup so special:

Pumpkin / Squash: The star of the show! Roasting the pumpkin is non-negotiable for maximum flavor. While butternut squash is a popular choice for its sweetness and creamy texture, feel free to use your favorite variety like Hokkaido, Kabocha, Kent, or Sugar Pumpkin. The natural sugars caramelize during roasting, adding an incredible depth that canned pumpkin simply can’t replicate.
Tinned Chickpeas: These humble legumes add a fantastic source of plant-based protein and fiber, making the soup wonderfully hearty and satisfying. Ensure they are drained and rinsed well before adding to remove excess sodium and improve digestibility.
Brown Onion: The aromatic foundation. Sautéing the onion until translucent creates a sweet, savory base that enhances all the other flavors in the soup.
Olive Oil: Used for both roasting the pumpkin and sautéing the onion. Good quality extra virgin olive oil imparts a lovely richness. Coconut oil can be a good alternative if preferred, adding a subtle tropical note.
Chicken Stock / Vegetable Stock: The liquid base for our soup. Chicken stock provides a deeper, richer flavor, but vegetable stock is an excellent alternative, especially if you’re aiming for a vegetarian or vegan version. You can always add more stock if you prefer a thinner consistency.
Moroccan Spice Blend: This is where the magic happens! A good quality Moroccan spice blend is crucial for achieving that authentic, warm, and earthy flavor profile. Store-bought blends are convenient, but for an even fresher taste, consider making your own homemade Moroccan Spice Blend. Typical spices include cumin, coriander, turmeric, paprika, ginger, cinnamon, and a pinch of cayenne or black pepper.

To Serve & Garnish:

While delicious on its own, a few simple garnishes can elevate your soup from great to extraordinary:

Dukkah: A fantastic Egyptian nut and spice blend that adds a delightful crunch and an extra layer of savory, aromatic flavor.
Greek Yoghurt: A dollop of creamy Greek yogurt provides a lovely tangy contrast to the rich, spicy soup, making it even more indulgent. For a vegan option, use a plant-based unsweetened yogurt or coconut cream.
Fresh Herbs: A sprinkle of fresh cilantro or parsley adds brightness and a pop of color.
Lemon Wedge: A squeeze of fresh lemon juice just before serving can brighten all the flavors beautifully.
Crusty Bread: Perfect for dipping and soaking up every last drop of this comforting soup.

HOW TO MASTER MOROCCAN PUMPKIN AND CHICKPEA SOUP – STEP BY STEP

Creating this flavorful soup is a breeze with our clear, step-by-step instructions. The key to its depth lies in the initial preparation, especially the roasting of the pumpkin.

Roast the Pumpkin to Perfection: Begin by preheating your oven to 180°C / 350°F. Cube your pumpkin or squash, place it on a baking tray, and drizzle with 1 tablespoon of olive oil. Spread it out in a single layer to ensure even cooking. Roast for approximately 20 minutes, or until the pumpkin is beautifully tender, slightly caramelized, and lightly browned at the edges. This roasting step is crucial as it unlocks the pumpkin’s inherent sweetness and deepens its overall flavor, creating a robust foundation for your soup.
Sauté the Aromatics: While the pumpkin roasts, heat the remaining olive oil in a large pot or Dutch oven over medium-high heat. Add your diced brown onion and cook, stirring occasionally, until it becomes soft, translucent, and fragrant. This usually takes about 5-7 minutes. Don’t rush this step, as properly sautéed onions add a subtle sweetness and depth to the soup.
Combine & Simmer: Once the onions are ready and the pumpkin is roasted, add the roasted pumpkin, drained and rinsed chickpeas, chicken or vegetable stock, and the Moroccan spice blend to the pot. Stir everything together gently to combine. Bring the mixture to a simmer, then reduce the heat slightly and let it cook for another 5 minutes, allowing the flavors to meld and the spices to fully bloom.
Blend to Your Desired Consistency: Carefully remove the pot from the heat. Using a stick blender (immersion blender), pulse the soup until it reaches your desired consistency. For a super creamy and smooth soup, blend until no chunks remain. If you prefer a bit of texture, blend less, leaving some small pieces of pumpkin and chickpea for a rustic feel. If you don’t have a stick blender, you can carefully transfer the soup in batches to a regular blender, being sure to vent the lid to allow steam to escape.
Season and Serve: Taste the soup and adjust the seasoning as needed. You might want to add a little more salt, pepper, or a pinch more Moroccan spice blend to suit your palate. Ladle the hot soup into bowls and serve immediately. Finish each serving with a generous dollop of creamy Greek yogurt and a sprinkle of crunchy dukkah for an added layer of flavor and texture.

MEAL PREP & STORAGE TIPS FOR YOUR MOROCCAN PUMPKIN SOUP

This Moroccan Pumpkin and Chickpea Soup is an absolute dream for meal prep, making healthy eating convenient and accessible throughout your busy week. Its flavors actually deepen and improve over time, making leftovers even more delicious!

Refrigeration: Store any leftover soup in an airtight container in the fridge for up to 4 days. When reheating, gently warm on the stovetop over medium heat, stirring occasionally, until heated through. You may need to add a splash of water or stock to reach your desired consistency.
Freezing for Longer Storage: This soup freezes exceptionally well, making it perfect for batch cooking. Allow the soup to cool completely before transferring it to freezer-safe airtight containers or heavy-duty freezer bags. For individual portions, consider freezing in single-serving containers or even muffin tins (once frozen, pop out the soup pucks and store them in a freezer bag). It will keep beautifully in the freezer for up to 3 months.
Thawing & Reheating: When ready to enjoy, transfer the frozen soup from the freezer to the refrigerator the night before to thaw. Alternatively, you can gently reheat it directly from frozen on the stovetop over low heat, stirring frequently, until it has thawed and warmed through. Again, add a bit of water or stock if needed to adjust consistency.

Having this delightful soup prepped and ready means you’re just minutes away from a warm, nourishing, and incredibly flavorful meal, even on your busiest days!

HEALTH BENEFITS OF THIS WHOLESOME SOUP

Beyond its incredible taste and ease of preparation, this Moroccan Pumpkin and Chickpea Soup is a powerhouse of nutrition, offering numerous health benefits that make it an excellent addition to your diet:

Rich in Vitamins & Antioxidants: Pumpkin is loaded with beta-carotene, which converts to Vitamin A in the body, crucial for vision, immune function, and skin health. It also provides Vitamin C and E, both powerful antioxidants that help combat free radical damage.
Excellent Source of Fiber: Both pumpkin and chickpeas are high in dietary fiber. Fiber is essential for digestive health, helps regulate blood sugar levels, and promotes a feeling of fullness, aiding in weight management.
Plant-Based Protein Power: Chickpeas are a fantastic source of plant-based protein, vital for muscle repair, growth, and overall bodily function. Combined with fiber, they contribute to the soup’s satiating qualities.
Heart-Healthy Ingredients: Olive oil, a staple in Mediterranean cooking, is known for its monounsaturated fats, which are beneficial for heart health. The spices like cumin and turmeric also have anti-inflammatory properties that can support cardiovascular wellness.
Immune Boosting: The combination of vitamins, minerals, and antioxidants from the pumpkin, chickpeas, and spices helps to bolster the immune system, keeping you healthy, especially during colder months.
Naturally Gluten-Free & Vegan-Friendly: This soup is inherently gluten-free, making it safe for those with celiac disease or gluten sensitivity. By simply opting for vegetable stock and a plant-based yogurt or coconut cream for serving, it transforms into a delicious and satisfying vegan meal.

Enjoying a bowl of this Moroccan Pumpkin and Chickpea Soup means indulging in a meal that tastes good and does good for your body!

FREQUENTLY ASKED QUESTIONS ABOUT MOROCCAN PUMPKIN SOUP

What kind of pumpkin or squash is best for this soup?

Butternut squash is highly recommended for its sweet flavor and creamy texture when roasted. However, other varieties like Hokkaido, Kabocha, Kent, or even sugar pumpkins work wonderfully. The key is to roast it to bring out its best flavor.

Can I use canned pumpkin puree instead of fresh pumpkin?

While fresh, roasted pumpkin yields the best flavor and texture, you can use canned pumpkin puree in a pinch. If using canned, you might want to add a touch more Moroccan spice blend and a pinch of brown sugar or maple syrup to compensate for the roasted sweetness you’d get from fresh pumpkin. You won’t need to roast it; just add it directly to the pot with the chickpeas and stock.

How can I make this soup spicier?

To add more heat, incorporate a pinch of cayenne pepper or red chili flakes along with your Moroccan spice blend. You can also garnish with a drizzle of chili oil or a few fresh chilies if you like a fiery kick.

Is this Moroccan Pumpkin and Chickpea Soup suitable for vegans?

Absolutely! This recipe is incredibly easy to make vegan. Simply ensure you use vegetable stock instead of chicken stock, and serve with a plant-based unsweetened yogurt or a swirl of full-fat coconut milk/cream instead of Greek yogurt. Dukkah is generally vegan, but always double-check the ingredients list if buying a pre-made blend.

Can I make this soup ahead of time?

Yes, this soup is perfect for making ahead! Its flavors tend to deepen and improve after a day or two in the refrigerator. Store it in an airtight container for up to 4 days. It also freezes exceptionally well for up to 3 months.

How can I adjust the soup’s consistency?

If you prefer a thinner soup, gradually add more vegetable or chicken stock until you reach your desired consistency. For a thicker soup, you can simmer it uncovered for a bit longer to reduce some of the liquid, or blend in a few cooked potatoes or an extra handful of chickpeas.

What are some other serving suggestions?

Beyond dukkah and Greek yogurt, consider garnishing with fresh cilantro, a squeeze of lemon juice, a drizzle of high-quality extra virgin olive oil, toasted slivered almonds, or a sprinkle of toasted pumpkin seeds. Serve alongside warm pita bread, crusty sourdough, or a light green salad for a complete meal.

MORE SCRUMPTIOUS SOUP RECIPES TO EXPLORE:

If you’ve fallen in love with the comforting warmth of this Moroccan Pumpkin and Chickpea Soup, you’re in for a treat! Our collection of soup recipes offers a diverse range of flavors and textures, perfect for any craving or occasion. From hearty and robust to light and refreshing, there’s a bowl waiting to delight your senses. Discover your next favorite:

Roasted Cauliflower Soup
Minestrone Soup
Cannellini Bean Soup
Italian Vegetable Orzo Soup
Sweet Potato and Carrot Soup
OR see all Our Delicious Soup Recipes Here

We truly hope you enjoy every spoonful of this **Moroccan Pumpkin and Chickpea Soup**! Its blend of exotic spices, creamy texture, and hearty ingredients makes it a firm favorite in many households. It’s a testament to how simple, wholesome ingredients can come together to create something truly spectacular.

If you’ve tried this recipe and savored its unique flavors, we would be absolutely thrilled to hear about your experience! Please take a moment to share your thoughts, tips, or modifications by leaving a comment and a star rating below. Your feedback helps us and other home cooks discover new favorites and perfect our culinary adventures.

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📋 RECIPE

Moroccan Pumpkin and Chickpea Soup

Yield:
4

Prep Time:
5 minutes

Cook Time:
40 minutes

Total Time:
45 minutes

This Moroccan Pumpkin and Chickpea soup is a flavourful and healthy weeknight dinner, naturally gluten-free and easily made vegan.

Ingredients

½ pumpkin, roasted (See Note 1 below for pumpkin types)
400g / 15 oz tinned chickpeas, drained and rinsed
1 brown / yellow onion, diced
1 ½ tablespoon olive oil
500ml / 2 cups chicken or vegetable stock (add more if you prefer a thinner soup)
1 teaspoon Moroccan spice blend (See Note 2 below for details)

Instructions

Preheat oven to 180C / 350F. Place diced pumpkin on a baking tray and cover evenly with 1 tablespoon of olive oil. Roast for 20 minutes, or until the pumpkin is softened and lightly browned, indicating caramelization.
Heat the remaining ½ tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onions and cook, stirring occasionally, until they become translucent and fragrant, about 5-7 minutes.
Add the roasted pumpkin, drained chickpeas, chicken (or vegetable) stock, and the Moroccan spice blend to the pot. Stir to combine and bring to a gentle simmer. Cook for 5 minutes, allowing all the flavors to meld beautifully.
Using a stick blender (immersion blender), carefully blend the soup directly in the pot until it reaches your desired consistency. Blend until smooth for a creamy soup, or leave some chunks for a more rustic texture.
Serve the hot soup immediately with a generous dollop of Greek yogurt (or a vegan alternative) and a sprinkle of dukkah on top for added texture and flavor. Enjoy!

Notes

Pumpkin / Squash: For the best results, use a sweet and creamy pumpkin variety such as butternut squash. Other excellent options include Hokkaido, Kabocha, Jap, Kent, or Queensland Blue (in Australia), or Sugar/Pie Pumpkin (in the US). Roasting is essential for developing deep flavors. While not recommended for optimal taste, you can use canned pumpkin puree if fresh isn’t available; skip the roasting step and add it directly to the pot.
Moroccan Spice Blend: This blend typically includes ground cumin, paprika, turmeric, ground coriander, ginger, a touch of cinnamon, and garlic powder, often with salt and pepper. A good store-bought blend works well for convenience, or you can make your own homemade Moroccan spice blend for a fresher, customized flavor.
To Make Vegan: Simply substitute chicken stock with vegetable stock and opt for a plant-based unsweetened yogurt or coconut cream when serving. Dukkah is typically vegan, but verify ingredients if store-bought.
Storing Leftovers: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. It’s an excellent candidate for freezing; store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight or reheat gently from frozen.
Recipe Updates: This recipe was originally published on January 8th, 2018. It was updated on June 28th, 2019, with additional tips and new photographs. The core recipe and ingredients remain unchanged.
Nutrition Information: The provided nutrition information is an estimate based on one serving bowl of soup.

Nutrition Information:

Yield: 4

Amount Per Serving:
Calories: 222Carbohydrates: 32gFiber: 7gSugar: 6gProtein: 9g