Pumpkin Soup Vegan

Potato and Chickpea Pumpkin Soup Vegan version. Packed with fall flavors and nutritions.

Creamy pumpkin soup with vegan ingredients.


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 medium potatoes, diced
  • 1 cup pumpkin puree
  • 5 cups hot water
  • ½ cup cooked chickpeas
  • 1 teaspoon ground black pepper
  • ½ teaspoon cumin
  • ½ teaspoon nutmeg
  • 1 teaspoon salt
  • Optional Topping:
  • 1 tablespoon olive oil
  • 1 teaspoon red pepper flakes
  • 1 tablespoon cooked chickpeas
  • Herbs


  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook until translucent. Add garlic and cook for a minute.
  3. Add in potatoes and pumpkin puree, cook for 2-3 minutes stirring occasionally.
  4. Pour hot water, add chickpeas and spices. Bring to a simmer.
  5. Using an immersion blender, puree the soup and let it cook for about 5-10 minutes on medium low heat.
  6. For the optional topping, heat olive oil in a saucepan. Sprinkle red pepper flakes in it. Drizzle it over each soup bowl when serving. Garnish with chickpeas and herbs.

Keywords: pumpkin vegan soup, pumpkin soup with potatoes