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Pumpkin and chickpea soup

For an update on a winter classic, try roasting the pumpkin as we've done here along with chillies and oregano for an extra burst of flavour.

By Lisa Featherby
  • 20 mins preparation
  • 1 hr 30 mins cooking
  • Serves 6
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Pumpkin and chickpea soup
Pumpkin soup is a winter classic. In this version we roast the pumpkin first to draw out the sweetness and add depth of flavour. Kent pumpkin, also known as Jap, has a deep orange colour, giving a vibrant result, while parmesan and chickpeas add texture and seasoning. Start this recipe a day ahead to soak the chickpeas.


  • 1.2 kg peeled Kent (Jap) pumpkin, cut into 4cm cubes
  • 4 red birdseye chillies, coarsely chopped
  • 2 tbsp oregano
  • 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve
  • 250 gm dried chickpeas, soaked overnight in plenty of cold water
  • 6 golden shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 litre (4 cups) chicken or vegetable stock
  • Finely grated parmesan and crème fraîche, to serve


  • 1
    Preheat oven to 200C. Combine pumpkin, chillies and oregano in a large roasting pan. Drizzle with a third of the oil, season to taste, toss to coat and roast, turning occasionally, until pumpkin is very tender and caramelised (1-1¼ hours).
  • 2
    Meanwhile, drain chickpeas and place in a large saucepan, cover with cold water, bring to the boil, then simmer uncovered over medium heat until chickpeas are very tender (45-55 minutes). Drain, reserving 1 litre cooking liquid, and set aside.
  • 3
    Heat remaining oil in a large saucepan over medium heat, add shallots and garlic, and sauté over low heat until tender (12-15 minutes). Add stock and bring to the boil, then add pumpkin and chickpeas, and coarsely crush with a spoon. Add reserved chickpea liquid to achieve a chunky soup consistency, season to taste and serve topped with parmesan, crème fraîche and black pepper.


Drink Suggestion: A rich oloroso Sherry. Drink suggestion by Max Allen.

  • undefined: Lisa Featherby