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The Flexitarian Diet - A Flexible Vegetarian Diet

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The Flexitarian » Recipe » Pumpkin, Spinach & Chickpea Soup [vegan] [gluten free]

Pumpkin, Spinach & Chickpea Soup [vegan] [gluten free]

5 from 1 vote

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This Autumn soup is fragranced with warming spices such as ginger and cinnamon.

Pumpkin, Spinach & Chickpea Soup [vegan] [gluten free] by The Flexitarian

This Autumn soup is fragranced with warming spices such as ginger and cinnamon. I also love the lime seasoning which goes so well with pumpkin.

Loaded with iron and vitamin A, this soup makes a delicious and tasty lunch or dinner, that you can serve on its own or with some crusty bread.

I use light coconut milk but if you prefer a creamier soup, free to use full fat.

I hope you enjoy this pumpkin, spinach & chickpea soup recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Pumpkin, Spinach & Chickpea Soup [vegan] [gluten free] by The Flexitarian

Pumpkin, Spinach & Chickpea Soup [vegan] [gluten free]

This Autumn soup is fragranced with warming spices such as ginger and cinnamon.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Soya-Free Recipes, Vegan Recipes
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Soups
Cuisine English
Servings 6 people
Calories 1070 kcal

Equipment

large saucepan
Pumpkin soup
handheld immersion blender

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 900 g pumpkin
  • 200 g spinach leaves
  • 400 g can chickpeas
  • 2 medium onion – finely chopped
  • 2 large garlic cloves – crushed
  • 1 litre vegetable stock
  • 400 ml can of light coconut milk
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/2 to 1 tsp ground chilli – according to taste
  • juice of 2 limes
  • olive oil
  • salt & pepper
  • handful of toasted almond flakes to serve.
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Instructions
 

  • Heat some olive oil in a large saucepan.
  • Gently fry the garlic and onion with cumin, nutmeg, ginger, chilli and cinnamon until soft.
  • Add the pumpkin cut in 2cm dice.
  • Cover with the vegetable stock. Bring to boil, then simmer for around 20 mins until the pumpkin is soft.
  • Liquidise the soup.
  • Add the spinach and coconut milk to the soup. Simmer the soup again until the spinach is cooked (around 2 minutes). Add chickpeas.
  • Season with lime juice, salt and pepper.
  • Serve with toasted almond flakes.

Nutrition

Serving: 250gCalories: 1070kcalCarbohydrates: 157gProtein: 37gFat: 37gSaturated Fat: 28gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 1629mgPotassium: 5141mgFiber: 31gSugar: 35gVitamin A: 95467IUVitamin C: 154mgCalcium: 609mgIron: 20mg

Find this recipe online:

Pumpkin, Spinach & Chickpea Soup [vegan] [gluten free]

https://theflexitarian.co.uk/recipe-items/pumpkin-spinach-chickpea-soup-vegan-gluten-free/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

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Other things you might like

  • Roasted Pumpkin Seeds [vegan]
  • Pumpkin Bread [vegan]
  • Creamy Sweet Potato Soup from “Be More Vegan” by Niki Webster
  • Pumpkin Spice Granola [vegan]
  • Thai Green Pumpkin Curry [vegan] [gluten free]
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Recipe September 22, 2015 · Created by: The Flexitarian 2 Comments

Previous Post: « Roasted Cauliflower with Chermoula
Next Post: Vegan Spicy Pumpkin Waffles + Heston Blumenthal‘s No Mess Waffle Maker â„¢ »

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5 from 1 vote (1 rating without comment)

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Comments

  1. Belinda says

    August 6, 2018 at 12:03 pm

    Delicious I loved the crunch with dry roasted almonds on top

    Reply
    • theflexitarian says

      August 10, 2018 at 2:10 pm

      So glad you enjoyed it. Thanks for your feedback.

      Reply

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