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5 from 1 vote

Pumpkin Chickpea Soup

Total Time25 mins
Servings: 4


  • 1 1/2 Tbsp coconut oil
  • 1 extra large sweet yellow onion, chopped
  • 3 garlic cloves, peeled and minced
  • 1 Tbsp Italian seasoning
  • 3 1/2 cups vegetable broth, divided
  • 1 15 oz. can chickpeas, rinsed and drained
  • 1 can pumpkin puree
  • 1/2 cup canned coconut milk 
  • Salt and pepper, to taste


  • Heat a soup or stock pot over medium-high heat, heat oil and add chopped onions. Saute onions for 10-15 minutes until soft and fragrant. 
  • Add garlic cloves and Italian seasoning and cook for 2-3 more minutes.
  • Add 2 1/2 cups vegetable broth, stir and simmer for 2-3 minutes.
  • Turn off heat, add chickpeas and coconut milk. Use an immersion blender to blend the soup until smooth. If you don’t have a blender, transfer soup to a Vitamix or blender in batches.
  • Once soup is completely smooth, stir in pumpkin puree. Set to a medium-high heat and bring soup to a simmer. Add final 1/2 cup or more broth if thinner consistency is desired.
  • Season with salt and pepper to taste. Garnish with fresh or dried parsley, cracked black pepper and a drizzle of coconut milk.