Pumpkin and Chickpea Soup with Corn and Pumpkin Seeds

This delicious pumpkin and chickpea soup combines the earthy sweetness of pumpkin with the hearty texture of chickpeas and the crunch of corn. It's a vibrant and nutritious dish perfect for warming up on a chilly day. The addition of turmeric and thyme lends a subtle aromatic depth, creating a comforting and flavorful meal. With a base of vegetable broth, this soup is rich in vegetables, making it both nourishing and satisfying. The pumpkin seeds add a delightful crunch, while the use of milk powder makes the soup creamy. Whether you're serving it as a starter or a main dish, this soup is an excellent way to enjoy the flavors of fall. It's easy to prepare, making it a great option for both weeknight dinners and special occasions. Pair it with crusty bread for a complete meal.

Ingredients

Main Ingredients

800 g pumpkin
200 g cooked or canned chickpeas
200 g canned corn
1 liter vegetable broth
1 small onion
4 carrots
50 g pumpkin seeds

Spices

1 pinch turmeric
1/2 teaspoon thyme
1 pinch salt
1 pinch ground black pepper

Others

4 tablespoons milk powder (e.g., Aptamil3)

Preparation Time

Total: 40 minutes

Step-by-Step Instructions

Chop and Prepare Vegetables: Start by finely chopping the onion, then dice the pumpkin and carrots into small cubes for even cooking.
Sauté Aromatics: In a large pot, heat a bit of oil over medium heat. Add the chopped onion and sauté until translucent. Sprinkle turmeric, thyme, salt, and black pepper, stirring to release the spices' aroma.
Add Vegetables and Broth: Stir in the pumpkin cubes and carrots, ensuring they are coated with the spices. Pour in the vegetable broth and bring the mixture to a boil.
Simmer Soup: Once boiling, lower the heat to simmer. Cover the pot and let the vegetables cook until tender, approximately 15 minutes.
Add Chickpeas and Corn: Stir in the chickpeas and corn, allowing them to heat through for another 3 minutes.
Cool and Mix with Milk Powder: Remove the pot from heat and let the soup cool to a serving temperature, around 37°C. Mix in the milk powder thoroughly, adjusting the thickness as desired.
Garnish and Serve: Serve the soup hot, garnished with a generous sprinkle of pumpkin seeds for added texture and nutrition. Enjoy!

Tips

Substitutions: Use sweet potato instead of pumpkin for a different flavor.
Make it Vegan: Opt for coconut milk powder for a dairy-free version.
Thicker Soup: Blend a portion of the soup for a creamy texture.

Nutritions

Calories: Approx. 250 kcal per serving
Protein: 7g
Fats: 5g
Carbs: 40g

Variations

Spicy Twist: Add red pepper flakes or cayenne for a spicy kick.
Herb Alternatives: Replace thyme with rosemary or sage for a different herbal note.
Add Grains: Stir in cooked quinoa or rice for a heartier soup.

Serving Suggestions

Pair with crusty sourdough bread.
Serve with a side salad for a complete meal.
Top with a dollop of sour cream for extra creaminess.

Best Places

The Soup Kitchen - Known for its variety of healthy soups. Location: 123 Soup Lane, London, UK.
Broth & Bread - Offers hearty soup and freshly baked bread. Location: 456 Baker Street, New York City, USA.
Warm Bowls Cafe - Cozy spot for homemade soups. Location: 789 Comfort Road, Melbourne, Australia.
Sip & Spoon - Offers creative takes on classic soups. Location: 101 Taster's Avenue, Toronto, Canada.
Ladle & Spoon - Known for seasonal and local ingredients. Location: 202 Foodie Blvd, Berlin, Germany.
Bowl & Broth - Contemporary soup bar with international flavors. Location: 303 Culinary Way, Paris, France.
Stock & Barrel - Rustic setting with a focus on traditional soups. Location: 404 Flavor Drive, Rome, Italy.
Spoonful of Comfort - Ideal for comforting and nostalgic soups. Location: 505 Cozy Corner, Dublin, Ireland.
Soup & Culture - Combines art and gastronomy in soup dishes. Location: 606 Artway, Amsterdam, Netherlands.
The Steamy Ladle - Famous for its comforting, homemade soups. Location: 707 Gourmet Street, Hong Kong, China.