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

Name: Pumpkin, Spinach & Chickpea Soup [vegan] [gluten free]
Prep time: 15 min
Total time: 20 min
Ingredients: 1 small pumpkin to have 900g [2 pounds] of flesh; 200g spinach leaves [7 oz]; 400g can chickpeas [14oz]; 2 medium onion (finely chopped); 2 large garlic cloves (crushed); 1 litre vegetable stock [1.75 pints / US 4 cups]; 400ml can of light coconut milk [14 fl oz]; 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.

Published on September 22, 2015 | In English | By theflexitarian |

2 Comments

- Prep Time
- 15 Minutes
- Cook Time
- 20 Minutes
- Difficulty Level

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 for a creamier soup, free to use full fat.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Low Fat, Soya-Free, Vegan

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Ingredients

1 small pumpkin to have 900g [2 pounds] of flesh
200g spinach leaves [7 oz]
400g can chickpeas [14oz]
2 medium onion (finely chopped)
2 large garlic cloves (crushed)
1 litre vegetable stock [1.75 pints / US 4 cups]
400ml can of light coconut milk [14 fl oz]
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 garlic and onion with cumin, nutmeg, ginger, chilli and cinnamon until soft.
Add pumpkin cut in 2cm dice.
Cover with vegetable stock. Bring to boil, then simmer for around 20 mins until pumpkin is soft.
Liquidise the soup.
Add 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.

Servings : 6
Ready in : 35 Minutes
Course : Soups
Recipe Type : November Recipes, October Recipes, September Recipes
Ingredient : Chickpeas, Pumpkin, Spinach

2 Responses to Pumpkin, Spinach & Chickpea Soup [vegan] [gluten free]

Belinda August 6, 2018 at 12:03 pm #

Delicious I loved the crunch with dry roasted almonds on top

Reply
- theflexitarian August 10, 2018 at 2:10 pm #
  
  So glad you enjoyed it. Thanks for your feedback.
  
  Reply