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Chickpea & Edamame Pumpkin Soup

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Chickpea & Edamame Pumpkin Soup
Chickpea & Edamame Pumpkin Soup

Let’s start the day after Halloween with a healthy soup, shall we? I can’t even look at a Coffee Crisp bar today, so I figured a healthy soup recipe was in order for everyone to start detoxing a little bit from the Halloween excess.

This soup combines three of my favorite things, pumpkin, chickpeas and edamame.

Pumpkin Soup

There is no milk or cream added to this soup unless you wish to top it with either whipped cream (plain, not sweet) or sour cream. Hey, a little coconut cream always makes things better too!

So who else is suffering from a Halloween candy coma today? My children certainly are. They had far too much fun last night, stayed up far too late and are more than a little cranky today. Oh, I feel like I should have sent apology letters to the teachers today. Last year the kids had the day off school, we slept in, recuperated, it was so lovely. This year, not only is it a school day after Halloween, it’s Friday. The kids are done by Friday, they are over the school week, they just want to be at home and relax.

So, tired kids, candy comas and done with school?

Ouch.

I am off to judge the Downtown Chili Cook Off today for the fourth year in a row! This is one of my favorite food competitions all year and I am so excited to go. If you have time, stop on by and say hi, eat some chili and see the great entertainment going on!

Happy Friday!

Love,

Karlynn

 

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Chickpeas, edamame and pumpkin combine together in a lovely healthy and delicious soup! #pumpkin #edamame #soup #chickpeas

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Chickpea & Edamame Pumpkin Soup

Chickpeas, edamame and pumpkin combine together in a lovely healthy and delicious soup!

5 from 1 vote
Prep Time
10 minutes
Cook Time
6 hours
Total Time
16 minutes
Course
Dinner
Cuisine
Soup
Servings
6
Calories
189
Author
Karlynn Johnston

Ingredients

  • 1 cup of white onion chopped
  • 5 cups of vegetable or chicken broth
  • 1 28 ounce can garbanzo beans chick-peas
  • 1 cup frozen edamame beans
  • 1 15-16 oz can of canned pumpkin
  • 1 cup of plain whipping cream or sour cream according to your taste

Instructions

  1. Combine all ingredients except for the whipping cream in a crock pot.
  2. Cook on low for 6-7 hours, until all the ingredients are soft.
  3. When the soup is ready, take a hand blender and completely puree the soup until smooth.
  4. Top with plain whipping cream, sour cream or drizzle some coconut cream on top.

  5. Sprinkle pepper and salt on top to taste.

Nutrition Information

Calories: 189kcal, Carbohydrates: 8g, Protein: 3g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 54mg, Sodium: 801mg, Potassium: 181mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1025IU, Vitamin C: 3.8mg, Calcium: 48mg, Iron: 0.6mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Chick peas Edamame Pumpkin Vegetable soup

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Ladb says

    Where can you buy Vegeta? I checked at Sobeys and Walmart with no luck. What could I use instead of vegeta?

    • thekitchenmagpie says

      Ladb The Italian Centre here in Edmonton, or a really good quality vegetable boullion would work as well!

  2. Rambling Tart says

    I would dearly love a Coffee Crisp. 🙂 But this soup sound marvelous too – simple, nourishing, comforting. 🙂

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