Name: Pumpkin, Spinach & Chickpea Soup [vegan] [gluten free]
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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.

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]

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

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Prep Time 15

Cook Time 20

Total Time 35

Course Soups

Cuisine English

Servings people

Calories 1070 kcal

Equipment

large saucepan

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.

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/

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