Easy Roasted Pumpkin Soup recipe with cinnamon chickpeas. Healthy, gluten-free, and only takes a few minutes.
Roasted pumpkin is combined with a few simple ingredients and blended creamy smooth. In fact, my grandkids have named it grandma’s pumpkin soup.
Do you love Fall? I sure do. Nice warm days, cool nights, and bulky sweaters. This is the perfect time for all the pumpkin recipes.
- Pumpkin Latte Recipe – made with pumpkin puree not flavouring.
- Pumpkin Donuts – pairs perfectly with coffee or tea.
- Fall Pastry Rolls – a great alternative to cinnamon rolls.
- Pumpkin Roundup – lots of delicious recipes for all season long.
RECIPE and INSTRUCTIONS for this blender soup can be found at the bottom of this post.
This Easy Pumpkin Soup Recipe Needs:
Super easy to find ingredients that won’t hurt the grocery bill.
- Pumpkin/Squash
- Chicken broth
- Evaporated milk
- Chickpeas
- Olive oil
- Cinnamon
- Maple sugar
- Cinnamon
- Salt and pepper
- Pumpkin seeds
Roasted Pumpkin Soup Is Super Easy To Make
Honestly, your family will think you spent all day making this delicious fall soup. It only takes a little time, but the results are amazing. Full instructions are in the recipe card below.
- Roast your pumpkin/squash. Continue reading for tips on doing this. In fact, it can be done ahead of time.
- Roast the chickpeas.
- Combine the soup ingredients (minus the garnish) and blend.
- Ladle into bowls, garnish and serve.
If you have never attempted homemade soup before, this is worth a try. You will be amazed at the results.
Here are a few roasted vegetable soups we devour:
- Orange Cauliflower Soup (such a cool-looking cauliflower)
- Roasted Cauliflower Blender Soup
Roasting Pumpkin
Really the hardest thing about this soup is roasting the pumpkin/squash. If you have never done that before, it is not difficult.
- Peel and cut your squash into cubes.
- Put the cubes in a roasting dish, coat them in a bit of oil, and add some seasoning (I used onion powder, cinnamon, and ginger).
- Bake at 400º F until tender, about 30 minutes.
Alternatively, you can bake your squash another way.
- Cut it in half, scoop out the seeds,
- Place it cut-side down on a baking tray, and roast until done.
- Scoop the cooked pumpkin out of the shell.
Be sure to save the seeds. Roasted pumpkin seeds are SO delicious and make a healthy snack.
Suggestions/Recipe Tips
Roasting the pumpkin or squash can be done ahead of time and placed in the fridge until ready to use. You can also roast frozen butternut squash in place of fresh. No need to thaw before cooking.
Chickpeas can be canned or cooked from scratch if you prefer. When using canned, be sure to rinse thoroughly before cooking.
Broth can be chicken or vegetable if you are looking for a vegan option.
Evaporated milk can be replaced with heavy cream if you prefer.
Blending can be done using a hand-held immersion blender or regular blender. You may have to do it in batches if your blender is small. If you have a blender with a soup setting, then you won’t even have to heat it, the soup will be at serving temperature.
Store leftovers in a covered container in the fridge. It will last 3-4 days.
Soup can be made a day or two in advance and reheated in a pot on the stove when needed. You can even roast the chickpeas ahead of time and keep them in a plastic bag or sealed container.
Is Squash A Pumpkin?
This can be a debate among some people. Both belong to the Cucurbitaceae family. They are actually a FRUIT!
They have a few subtle differences. Pumpkins have thicker, stiffer, spiker stems. They are round and orange in colour.
So pumpkin is a type of squash. They can be substituted in recipes. For this recipe, I actually used butternut squash. Just like a nut is a nut, a pumpkin is a squash.
There are LOTS of varieties of squash and I have some great recipes for you to try:
- Sausage and Apple Stuffed Squash is presentation perfect for your holiday table.
- Chorizo Chili is comfort food in a bowl.
- Puy Lentil Sauce is perfect over spaghetti squash.
- Roasted slices of acorn squash are a great side dish for any meal.
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Looking for more recipes for blender soups? Give these a try:
I love all the recipes that fall brings. 19 Delicious Ways To Use Apples will have you heading to the apple orchard for sure.
Best Roasted Pumpkin Soup
Ingredients
For the Soup:
- 3 pounds cooked squash/pumpkin (any variety)
- 2 cups chicken broth
- ¾ cup canned evaporated milk
- Salt & pepper to taste
For the Chickpeas:
- 19 ounces can of chickpeas (drained/rinsed and patted dry)
- 1 tablespoon olive oil
- ¾ teaspoon cinnamon
- 2 teaspoons maple sugar
- Pumpkin seeds for garnish
Instructions
To Roast the Pumpkin:
- **Roast the squash/pumpkin ahead of time**
- Place peeled and cut squash in a roasting pan.
- Coat with a bit of olive oil and seasoning of your choice.
- Roast at 400º F for about 30 minutes.
- Alternatively, cut squash in half and scoop out seeds.
- Place cut-side down on a baking dish.
- Roast until done, about 30 minutes.
- Scoop cooked squash out of the shell.
To make the Soup:
- Place soup ingredients in a blender. (Do this in batches) Alternatively, you can use an immersion blender.
- Blend until smooth.
- If you don’t have a soup setting on your blender, warm the soup in a pot.
To make the Chickpeas:
- Drain and rinse the canned chickpeas.
- Heat oil in a small fry pan.
- Cook chickpeas until golden.
- Remove from heat.
- Sprinkle with the cinnamon and sugar, mix to coat well.
- Ladle warm soup into bowls.
- Garnish with chickpeas and pumpkin seeds. and serve.
LaKita
This pumpkin soup is such a delicious bowl of comfort! So flavorful and the cinnamon chickpeas that top it is chef’s kiss!
Gloria Duggan | Homemade & Yummy
Thanks so much. I am so happy you enjoyed this pumpkin soup recipe.
Moop Brown
This soup seems incredibly comforting and like the perfect dish to warm up with on a cold day.
Gloria Duggan | Homemade & Yummy
Pumpkin soup in the fall is so good.
Amy Casey
I made this tasty soup for one of my personal chef clients. They loved it and the chickpeas were the perfect topper.
Gloria Duggan | Homemade & Yummy
We love the chickpeas as a topper for this pumpkin soup too.
Dennis
My wife found your recipe and asked me to make it. I have to admit I wasn’t sure I’d like it but it was ah-mazing! Thanks for this delicious and easy to make fall soup!
Gloria Duggan | Homemade & Yummy
So glad you took the chance and gave this easy pumpkin soup recipe a try.
Linda
This is one of my favorite soups when autumn rolls around. The wonderful flavor of roasted squash really makes the soup. I think I just found the perfect replacement for my trips to Panera for their Squash Soup.
Gloria Duggan | Homemade & Yummy
YES, this is the perfect soup to make. No need to pay the high prices for takeout.
Amy Liu Dong
Pumpkin soup is one of the most requested dishes to make at home.
It is so easy and delicious. My kids love it so much!
Gloria Duggan | Homemade & Yummy
That is wonderful. So glad you and your family enjoy this easy pumpkin soup recipe.
Veronika
This recipe looks so delicious and easy to prep! I cannot wait to make it this weekend 😉
Gloria Duggan | Homemade & Yummy
Enjoy, this pumpkin soup is so delicious.
Jamie
First of all this soup is unique and has a great new concept! Great twist! It definitely looks so delicious and yummy! Plus the texture it gives is just making this an enticing dish for everyone! Loved it!
Gloria Duggan | Homemade & Yummy
This pumpkin soup is easy and delicious. Glad you liked it.
Ann
This sounds like a great fall season soup! I am all about pumpkin soups. Your recipe sounds delicious! Excited to give it a try!
Gloria Duggan | Homemade & Yummy
This is the easiest pumpkin soup ever. Hope you give it a try soon.
Lauren Michael Harris
I usually make butternut soup, but switched it out for this pumpkin soup and it is equally as delicious – a new favorite for me and the kids!
Gloria Duggan | Homemade & Yummy
It is so easy to switch the squash for pumpkin, either works and you get the same results.
Julie
I was looking for a simple yummy soup to make and this one is perfect! I love the cozy fall flavors in it and my family all asked for seconds. This one is a winner!
Gloria Duggan | Homemade & Yummy
We love this delicious fall pumpkin soup too.
Sandhya Ramakrishnan
This is my favorite way to make pumpkin soup. Roasting them is so delicious and love the idea of topping it with chickpeas. Adds crunch and flavor and makes it more nutritious as well.
Gloria Duggan | Homemade & Yummy
The chickpeas are like icing on a cake for this pumpkin soup recipe.
Tracy
Wow, these cinnamon chickpeas were absolutely a game-changer with this soup! This was so creamy and flavorful.
Gloria Duggan | Homemade & Yummy
I do agree, the cinnamon chickpeas are so delicious.
Lucy
This roasted pumpkin soup is the perfect warm and comforting meal for fall. I love the addition of chickpeas and pumpkin seeds – the perfect finishing touch.
Gloria Duggan | Homemade & Yummy
Just like icing on a cake, the chickpeas and pumpkin seeds are perfect on this soup.