Moroccan Pumpkin and Chickpea Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 tablespoon extra virgin olive oil
  • 1 large brown onion
  • 2 cloves garlic, crushed
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated ginger
  • 1.6 kg pumpkin, skin on, diced
  • 2 litres vegetable stock
  • 2 x 400 gram tins chickpeas, drained and rinsed
  • pepper
  • juice of 1 lemon
  • ¼ cup fresh coriander, roughly chopped
  1. Heat a large saucepan over medium-high heat.
  2. When hot, add oil and onion. Cook, stirring often, for 3 minutes.
  3. Stir in garlic, coriander, cumin, cinnamon and ginger. Cook, stirring, for 2 minutes.
  4. Add pumpkin. Cook, stirring often, for 2 minutes.
  5. Add stock and almost all of the chickpeas; reserve ½ cup for garnishing.
  6. Cover and bring to the boil. Then reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes, or until pumpkin is very soft.
  7. Blend soup in batches, until smooth.
  8. Return to saucepan, add pepper and 2 tablespoons lemon juice.
  9. Taste and add more pepper and lemon juice as needed.
  10. Serve sprinkled with extra chickpeas and fresh coriander.
Recipe by Healthy Home Cafe at