This is a really simple, delicious & filling soup with warming turmeric, pumpkin and chickpeas. Perfect for those cold winter days! It is also great for keeping the winter colds at bay as it packed full of nutrition.
A nutritional powerhouse of vitamins, antioxidants, iron and protein thanks to the pumpkin, turmeric & pepper combination, spinach and chickpeas.
What I love about this soup is it can be modified in so many ways! This is the soup in it’s simpliest form before mashing/blending, and adding spinach and chickpeas. Only pumpkin, potato, onion, turmeric, pepper & salt. And it’s really good!
Or if you don’t like a chunky soup, simply mash it with a vegetable masher or blender and you have a smooth creamy soup!
Vegan Turmeric Pumpkin & Chickpea soup
- 1 1/2 cups water
- 1 potato peeled & cubed
- 150 grams pumpkin cubed
- 1/2 brown onion finely chopped
- 1 bunch spinach chopped
- 1/4 cups chickpeas
- 1 clove garlic minced
- 1/2 tsp turmeric
- 2 tbsp nutritional yeast optional
- 1 tbsp olive oil optional
- 1 pinch salt adjust to taste
- 1 pinch black pepper adjust to taste
- Heat a pot to a medium heat and add olive oil & saute garlic and onion for a few minutes
- Add water to the pot and bring to a boil
- Once boiling, add potato and pumpkin and reduce heat slightly (it should still be boiling)
- Add salt, pepper, turmeric & nutritional yeast. Keep boiling for about 10 minutes or until vegetables are soft (If you'd like a simple chunky soup (as pictured above), you can serve now! If not, move on to the next step)
- Once vegetables are soft, mash with a vegetable masher or hand blender until smooth(If you'd like a simple smooth soup (as pictured above), you can serve now! If not, move on to the next step)
- Add chickpeas & spinach and cook for a further minute.Check flavour and adjust spices to taste if neededServe on its own or with rice/bread.Store in fridge and eat within three days.
Serve this soup with my homemade bread recipe! This recipe is easy and can be made in a rice cooker! Click here for the recipe!
Ingredients guide for Japan residents
Most supermarkets do sell chickpeas, however they usually come in small packets and are expensive. If you are lucky enough to live near an import food store (e.g., gyomu, jupiter, kaldi), you can usually buy a can for around 100-200 yen. If you don’t have that option, you can buy online. If you are an Amazon prime member you can get a good deal of 3 cans for 395 yen. For the most inexpensive option, you can buy dried chickpeas, but obviously there’s a lot more prep time required. You can buy dried chickpeas online from indojin.com along with many other very cheap options of beans and lentils.
I’ve never seen nutritional yeast available in shops in Japan, however I have heard it can be found in some health store such as Natural House & the new Vegan Store in Tokyo. If you can’t access these places, you can order from iherb. There’s a few different options available there, however I always use the one below.