Delicious Moroccan pumpkin soup with chickpeas is a great alternative to your typical pumpkin soup. Full of flavor and sync-free when you follow Slimming World’s plan.
Pumpkin soup is a lot warmer in winter, and this Moroccan squash and chickpea soup is a new twist on the beloved classics. This recipe can be made from everyday cupboard ingredients, and you can easily make it for dinner at any moment. I like to have a few cans of pumpkin in the cupboard when I’m in the mood for delicious soup.
A healthy stuffing soup with a spicy kick that’s full of fast food, low in fat and just 165 calories per serving (or Syn free if you don’t have the calorie count)
Why is this the best Moroccan pumpkin and chickpea soup?
- Full of flavor
- Quick and easy to make
- Bright colors
- Low in fat
- Ideal for reheating
Are you looking to make soup but don’t have access to a microwave?
My dad has already recommended this product after he embarks on his weight loss journey. He’s obsessed with homemade soup (and I can add his own soup maker …) and was desperate to take the soup to work. His workplace doesn’t have access to a microwave, so invest in this adorable soup thermos. It will keep food hot for up to 6 hours! Perfect for soups, porridge, curries, etc.
Is this soup suitable for freezing?
Yes, this recipe is perfect for batch cooking! Store it in the freezer in an airtight container for up to two months. Also keep it in the fridge for up to 5 days before reheating it in the microwave or on the stove until the tubes are hot.
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Free Moroccan soup, pumpkin and chickpeas
- 1 Onion [Diced]
- 2 Garlic cloves [Crushed]
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- ¼ small spoon Ground cinnamon
- ½ small spoon Ground ginger
- 850g (2 boxes) Natural pumpkin puree
- 950ml Vegetables [Using 2 stock cubes]
- 400 grams Canned chickpeas [Drained and rinsed]
- a pinch black pepper
- 1 tsp Lemon juice
Add 100 ml of vegetable broth to a frying pan over medium heat. Add onions and cook for 3 minutes.
Add garlic, coriander, cumin, cinnamon, ginger and black pepper. Simmer for an additional two minutes.
We add the rest of the broth and chickpeas. Bring to a boil, then reduce the mixture to a low heat. Cover and simmer for 15 minutes.
Add pumpkin and lemon juice and simmer for another 5 minutes to ensure the chickpeas are done.
Blend the mixture until smooth using a hand mixer, season to taste and serve.
Did you make this recipe?