Description
A creamy, cozy pumpkin and leek soup made with chickpeas, thyme, and white wine. Perfect for fall or winter, this recipe is easy to make and freezer-friendly.
Ingredients
2 tablespoons olive oil
3 medium leeks, white and light green part only, sliced
1 pound pumpkin, cut into bite-size pieces
1 tablespoon fresh thyme, finely chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
⅓ cup dry white wine
1 can (14 oz / 400 g) chickpeas, drained and rinsed
2 cups vegetable stock
Extra salt and freshly ground black pepper to taste
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the leeks and cook gently for 6-7 minutes until soft and fragrant.
2. Add the pumpkin, thyme, salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. Pour in the white wine and let it bubble for 2-3 minutes, scraping the bottom of the pot.
4. Add the chickpeas and vegetable stock. Bring to a simmer, cover, and cook for 20 minutes or until the pumpkin is tender.
5. Blend with an immersion blender until smooth or slightly chunky.
6. Taste and adjust seasoning. Serve hot with fresh thyme or olive oil drizzle.
Notes
To make it creamier, add coconut milk or oat milk.
You can freeze this soup for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 470mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg