Pumpkin Chickpea Coconut Soup

Pumpkin Chickpea Coconut Soup

Health Rating
Prep Cook Ready in Servings
10 min 10 min 20 min 4


2 medium shallot(s) Shallots (finely chopped)
2 clove(s) Garlic (finely chopped)
1 cup Chickpeas, canned, drained (rinsed)
1 cup Pumpkin purée, canned (or roasted, chopped, pureed)
2 cup Almond milk, unsweetened
1/2 cup Water
1 whole lemon(s) Lemon juice
2 tsp Curry powder
1 pinch Salt and pepper
1 tbsp Extra virgin olive oil


Saute shallots and garlic in ghee (clarified butter) or extra-virgin olive oil diluted with some water. Once tender set aside.

In a high speed blender or food processor, combine sauteed ingredients with chickpeas, roasted pumpkin, milk and water. Do not blend till smooth, keep some chunks. Only blend about 20 seconds.

Transfer blended mixture to large soup pot. Add lemon, curry powder, sea salt and pepper. Heat but do not boil.


Nutrition Facts

Per Portion

Calories 211
Calories from fat 64
Calories from saturated fat 6.5
Total Fat 7.1 g
Saturated Fat 0.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 3.6 g
Cholesterol 0
Sodium 249 mg
Potassium 488 mg
Total Carbohydrate 29.9 g
Dietary Fiber 7.5 g
Sugars 4.7 g
Protein 6.9 g

Dietary servings

Per Portion

Meat Alternative 0.3
Milk Alternative 0.5
Vegetables 2.0

Energy sources

Recipe from:
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