Jamaican Pumpkin Chickpea Soup

Name: Jamaican Pumpkin Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pumpkin, peeled and cubed; 1 cup canned chickpeas, drained and rinsed; 1 medium onion, chopped; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon cayenne pepper (optional); 4 cups vegetable broth; 2 tablespoons olive oil; Salt and pepper to taste; Fresh cilantro for garnish

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I love making Jamaican Pumpkin Chickpea Soup, especially when the weather turns chilly. It's such a warming dish packed with vibrant flavors and comforting textures. The combination of sweet pumpkin and hearty chickpeas creates a satisfying meal that's both nutritious and filling. Plus, it’s a fantastic way to showcase seasonal vegetables. I find that the blend of spices gives it an incredible depth, making it perfect for cozy gatherings or a simple weeknight dinner. I can't wait to share this recipe with you!

Created by

Arabelle Finch

Last updated on 2026-01-05T23:01:34.540Z

Creating this Jamaican Pumpkin Chickpea Soup was a delightful journey. I experimented with various spices and found just the right balance of warmth and flavor. Each bite evokes the essence of the Caribbean, with vibrant colors instilling a sense of comfort. I particularly enjoyed pairing the earthy chickpeas with the naturally sweet pumpkin, making it a wholesome meal.

One tip I discovered while perfecting this recipe is to sauté the onions and garlic before adding the pumpkin. This step enhances the flavor profile, giving the soup a richer taste. The results were nothing short of amazing – an irresistible soup that warms the soul.

        Why You'll Love This Recipe
        Rich pumpkin flavor balanced with savory spices
Nourishing chickpeas for added protein and texture
Perfectly warming for chilly nights or as a comforting meal

      

Understanding Pumpkin and Chickpeas

The pumpkin is the star of this soup, contributing a natural sweetness and a vibrant orange color. When selecting a pumpkin, aim for those that feel heavy for their size and have a firm, unblemished skin. For this recipe, you can also substitute butternut squash if you prefer. The chickpeas add a creamy texture and pack a protein punch, making this dish incredibly satisfying without being too heavy.

When preparing the ingredients, make sure to cube the pumpkin uniformly to ensure even cooking. This helps it break down properly during the simmering stage, allowing for that silky smooth texture when blended. If you're short on time, canned pumpkin puree can work in a pinch, but you'll lose the rustic texture and freshness that comes from using raw pumpkin.

Perfecting the Flavor Profile

The spices in this soup—cumin, coriander, and ginger—work together to create a warm and inviting flavor profile. Brown the spices briefly in the oil before adding the pumpkin; this extra step helps to release their essential oils, enhancing the overall taste. If you enjoy a bit more heat, consider adding a pinch of smoked paprika or increasing the cayenne pepper.

After blending the soup, it's important to taste and adjust the seasoning. Fresh herbs, such as cilantro, can brighten up the dish significantly, while a dash of lemon juice or vinegar can enhance the soup’s depth. A dollop of coconut cream can also elevate the flavors, adding a touch of creaminess and a hint of sweetness that complements the pumpkin beautifully.

Ingredients

For the Soup

2 cups pumpkin, peeled and cubed
1 cup canned chickpeas, drained and rinsed
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (optional)
4 cups vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Sauté Aromatics

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

Add Spices and Pumpkin

Stir in the cumin, coriander, and cayenne pepper. Cook for another minute to release the spices' aromas. Then add the cubed pumpkin and stir well.

Simmer the Soup

Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 20 minutes, or until the pumpkin is tender.

Blend and Add Chickpeas

Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer it to a blender in batches. Stir in the chickpeas and season with salt and pepper to taste.

Serve

Ladle the soup into bowls and garnish with fresh cilantro. Enjoy it hot!

Pro Tips

For a creamier texture, you can add a splash of coconut milk during blending. This enhances the soup's richness and adds a subtle sweetness.

Make-Ahead and Storage Tips

This soup is an excellent candidate for meal prep. You can make it a day or two in advance, allowing the flavors to meld even further. Store it in an airtight container in the refrigerator for up to five days. If you plan to freeze it, let the soup cool completely before transferring it to a freezer-safe container. It will keep well for up to three months. Just be sure to leave some headspace in the container as the soup will expand when frozen.

When reheating, do so gently on the stove over low to medium heat, stirring occasionally. If the soup thickens too much after refrigeration or freezing, just stir in a little vegetable broth or water to reach your desired consistency.

Serving Suggestions

This Jamaican Pumpkin Chickpea Soup pairs beautifully with crusty bread or warm naan for dipping. A sprinkle of sesame seeds on top can add a delightful crunch, enhancing the texture of the soup. If you're hosting a gathering, consider serving it as an appetizer in small cups alongside other seasonal dishes for a cohesive menu.

For a heartier meal, try serving it over quinoa or brown rice. This adds additional fiber and makes the soup more filling. You can also layer in some sautéed greens, like kale or spinach, right before serving for an extra nutritional boost. Whatever your choice, enjoy this comforting dish as a centerpiece in your cozy dining experience.

Questions About Recipes

→ Can I use fresh chickpeas instead of canned?

Yes, but you'll need to soak and cook the fresh chickpeas beforehand to ensure they are tender.

→ What can I substitute for pumpkin?

Butternut squash makes an excellent substitute, providing a similar sweetness and texture.

→ Can I freeze this soup?

Absolutely! The soup freezes well. Just allow it to cool completely and store it in airtight containers.

→ Is this soup gluten-free?

Yes, all the ingredients are gluten-free, making it a great option for those with gluten sensitivities.