Jamaican Pumpkin Chickpea Soup

Name: Jamaican Pumpkin Chickpea Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 medium pumpkin, peeled and cubed; 1 can chickpeas, drained and rinsed; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 can coconut milk; 4 cups vegetable broth; 1 tablespoon fresh thyme; Salt and pepper to taste; 1 tablespoon olive oil

Highlighted under: Daily Recipes

I love making Jamaican Pumpkin Chickpea Soup, especially when the weather gets chilly. This comforting dish is rich and creamy, elevated by the warmth of spices like ginger and thyme. The blend of pumpkin and chickpeas not only fills me up but also nourishes my soul. When I want a hearty meal that’s vegan and full of flavor, this soup is my go-to. Plus, it's super easy to whip up and perfect for meal prep during the week.

Created by

Naomi Ashcroft

Last updated on 2026-01-05T21:02:34.877Z

When I first tried Jamaican Pumpkin Chickpea Soup, I was blown away by its unique flavors. I discovered that roasting the pumpkin adds a depth of sweetness that pairs beautifully with the earthy chickpeas. My friends still rave about this soup whenever I serve it at gatherings, and it's become a staple in my cooking repertoire.

One trick I've learned is to blend part of the soup and leave some chunks for texture. This gives the soup a creamy consistency while providing a delightful bite. It’s a simple yet effective method that truly elevates the dish.

        Why You'll Love This Recipe
        Creamy and velvety texture that soothes the soul
Health-packed with protein and fiber from chickpeas
An explosion of flavors with hints of ginger and coconut

      

The Role of Pumpkin in the Soup

Pumpkin is the star of this soup, providing both flavor and texture. When cooked, it becomes tender and creamy, adding a natural sweetness that balances the savory spices. Choose a medium-sized pumpkin, as it should yield enough flesh without overwhelming the dish. Make sure to peel and cube it into uniform pieces for even cooking — aim for about 1-inch cubes. This way, they will cook through in approximately 20 minutes during simmering.

Additionally, the pumpkin's vibrant color contributes not only to the visual appeal but also to the nutrient density of the soup. Rich in vitamins A and C, pumpkin supports your immune system, making this soup perfect for chilly days when you need a nourishing boost.

Achieving Perfect Texture

For that beloved creamy yet slightly chunky texture, blending the soup properly is key. I recommend using an immersion blender; this tool gives you control over how smooth you want your soup while keeping some pumpkin pieces intact for a hearty bite. If you opt for a countertop blender, be cautious—only fill it halfway with the hot soup to prevent spills. Blend in batches if necessary, and always allow the soup to cool slightly before transferring.

If you find the soup too thick after blending, simply adjust the consistency by adding more vegetable broth or coconut milk, a little at a time. This flexibility allows you to cater the soup to your preferred thickness, ensuring it is just right for your tastes.

Ingredients

Gather the following ingredients:

Ingredients

1 medium pumpkin, peeled and cubed
1 can chickpeas, drained and rinsed
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can coconut milk
4 cups vegetable broth
1 tablespoon fresh thyme
Salt and pepper to taste
1 tablespoon olive oil

Make sure everything is fresh for the best flavor!

Instructions

Follow these steps to create your soup:

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the chopped onion, minced garlic, and ginger, and sauté for about 5 minutes or until the onion is translucent.

Add Pumpkin and Chickpeas

Stir in the cubed pumpkin and chickpeas, cooking for an additional 5 minutes while stirring occasionally.

Pour in Liquid Ingredients

Add the coconut milk and vegetable broth to the pot, then sprinkle in the fresh thyme. Bring the mixture to a boil.

Simmer

Once boiling, reduce the heat and let the soup simmer for 20 minutes or until the pumpkin is tender.

Blend the Soup

Using an immersion blender, blend the soup until smooth, but leave some chunks for texture. If you don’t have an immersion blender, carefully transfer batches to a countertop blender.

Season and Serve

Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.

Enjoy your delicious soup!

Pro Tips

For an extra kick, consider adding a pinch of cayenne pepper or some chopped jalapeños during the sautéing period.

Storage and Meal Prep Tips

This Jamaican Pumpkin Chickpea Soup is an excellent choice for meal prep. It stores well in the refrigerator for up to five days, allowing the flavors to meld further, enhancing your meal the next day. Ensure to let the soup cool to room temperature before transferring it to airtight containers for maximum freshness.

If you're looking to keep it longer, consider freezing portions. It can last in the freezer for up to three months. Just be sure to divide it into meal-sized portions. When you're ready to enjoy your soup, simply thaw it in the refrigerator overnight and reheat on the stovetop, stirring occasionally for even warming.

Variations to Try

While this soup is fantastic as-is, don't hesitate to experiment with different spice blends. For a bit of heat, incorporate cayenne pepper or diced jalapeños during the sauté stage. Alternatively, a splash of lime juice just before serving can brighten the dish perfectly. You can also add sautéed greens like spinach or kale for extra nutrients and color.

Consider swapping out chickpeas for another legume such as lentils if you prefer a different texture. Red lentils cook faster and blend smoothly into the soup, creating an even creamier base. Alternatively, for a protein boost without the legumes, toss in some tofu or tempeh during cooking.

Questions About Recipes

→ Can I use other vegetables in this soup?

Absolutely! Carrots, sweet potatoes, or even spinach would complement the flavors well.

→ How long will leftovers last in the fridge?

Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.

→ Can I freeze this soup?

Yes, it freezes well! Just let it cool completely, then transfer it to freezer-safe containers for up to 2 months.

→ Is this soup gluten-free?

Yes, this recipe is naturally gluten-free, making it suitable for various dietary needs.