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Pumpkin and Carrot Soup with Roasted Chickpeas

Pumpkin and Carrot Soup with Roasted Chickpeas

Cold nights are always made better with soup! My Pumpkin and Carrot Soup with Roasted Chickpeas is comforting and healthy (gluten free, dairy free and can be made vegan).

Course Dinner, Soup
Keyword Simple Dinners, Soup, Winter
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4


  • 1 400g can chickpeas, rinsed and drained
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sumac
  • 2 kg butternut pumpkin (squash), seeds removed and chopped into large pieces
  • 6 carrots, halved lengthways
  • Salt and pepper
  • Thyme
  • 1 head garlic
  • 2 tablespoons olive oil, extra


  • 5 cups vegetable or chicken stock (homemade if possible)
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon sumac


  1. Preheat your oven to 180°C (350°F) and line two baking trays with non-stick baking paper. On the first tray, spread out the chickpeas. Add 1 tablespoon olive oil, plus some salt and pepper, the garam masala, cumin and sumac. Massage with your hands to ensure all the chickpeas are coated in the oil and spices.
  2. On the other tray, place the pumpkin and carrots. Drizzle with 1 tablespoon olive oil. Season with salt, pepper and thyme. 

  3. Take a piece of aluminium foil and place a head of garlic in the center. Drizzle with the extra 2 tablespoons of olive oil and wrap up to enclose. Place onto the tray with the pumpkin and carrots and put both trays in the oven.

  4. Roast for 30 minutes and then remove the tray with the pumpkin and carrots. Leave the chickpeas in the oven for an additional 15-20 minutes.

  5. Scoop the flesh out of the pumpkin if you like - it will be really easy to do this once it’s cooked. Unwrap the roasted garlic and squeeze the cloves out of the skins. Place the roasted carrots, pumpkin and garlic into an Instant Pot or pressure cooker. Add the stock, garam masala, cumin and sumac. Cook on the Soup setting for 10 minutes.
  6. Remove the chickpeas from the oven and set aside.
  7. Release the pressure on the Instant Pot. Transfer to another heatproof bowl. Use a stick blender to blend the soup until completely smooth and season to taste. Serve hot in bowls, topped with roasted chickpeas and fresh thyme.