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Roast Pumpkin and Chickpea Moroccan Soup

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Indulge in a bowl of wholesome goodness with our nutritious and flavorful Roast Pumpkin & Chickpea Moroccan Soup. Packed with vitamins, minerals, and fibre, this hearty soup is not only delicious but also incredibly good for you.


  • Whole pumpkin, cubed: Pumpkins are rich in vitamin A, vitamin C, and antioxidants, promoting healthy vision, immune function, and skin.
  • Leek, sliced: Leeks are low in calories and high in vitamins and minerals like vitamin K, vitamin A, and folate, supporting bone health, vision, and cell growth.
  • Garlic cloves, minced: Garlic is known for its immune-boosting properties and contains compounds that may help reduce blood pressure and improve cholesterol levels.
  • Chickpeas, drained: Chickpeas are an excellent source of plant-based protein, fiber, and various vitamins and minerals, aiding in digestion, weight management, and heart health.
  • Moroccan spice: A flavorful blend of spices such as cumin, coriander, cinnamon, and ginger, Moroccan spice adds depth and warmth to the soup while offering anti-inflammatory and antioxidant benefits.
  • Miso paste: Miso paste is rich in probiotics, which promote a healthy gut microbiome and support digestion and immune function.
  • Vegetable stock: Low in calories and high in nutrients, vegetable stock adds depth of flavour to the soup while keeping it vegan and gluten-free.
  • Water: Pure and hydrating. Water is essential for overall health and helps to maintain proper hydration levels.
  • Smoked paprika: Smoked paprika adds a subtle smoky flavour and a touch of heat to the soup while providing antioxidants and anti-inflammatory properties.

Health Benefits:

  • Rich in vitamins and minerals: This soup is packed with vitamin A, vitamin C, vitamin K, and various B vitamins, essential for immune function, vision, bone health, and energy production.
  • High in fibre: With the fibre from pumpkin and chickpeas, this soup promotes healthy digestion, regulates blood sugar levels, and helps keep you full and satisfied.
  • Plant-based protein: Chickpeas are an excellent source of plant-based protein, making this soup a satisfying and nutritious option for vegetarians and vegans.
  • Antioxidant-rich: The combination of pumpkin, garlic, and Moroccan spices provides a powerful dose of antioxidants, which help to reduce inflammation, fight oxidative stress, and protect against chronic disease.
  • Probiotic boost: Miso paste adds beneficial probiotics to the soup, supporting a healthy gut microbiome, improving digestion, and enhancing immune function.
  • Low in calories and fat: This soup is low in calories and fat, making it a great option for those watching their weight or trying to maintain a healthy lifestyle.

Roast Pumpkin & Chickpea Moroccan Soup

Catherine BarclayCatherine Barclay
Indulge in the rich flavors of Morocco with our Roast Pumpkin & Chickpea Moroccan Soup. This hearty soup features tender cubes of pumpkin, sliced leeks, minced garlic, and nutritious chickpeas, all simmered in a fragrant blend of Moroccan spices, miso paste, vegetable stock, and a hint of smoked paprika. A warm and comforting bowl perfect for any occasion!
Course Soup
Cuisine Moroccan
Servings 4 servings


  • 1 whole pumpkin cubed
  • 1 leek sliced
  • 2 garlic cloves minved
  • 1 can chickpeas drained
  • 1 tsp moroccan spice
  • 2 tbsp miso paste
  • 2 cups vegetable stock
  • 1 cup water
  • 1 tsp smoked paprika


  • Cut the pumpkin into cubes and roast at 180° C for one hour. Then, remove the lid for the last 20 mins to brown.
  • In a soup pot, saute the leek and garlic in a little water until the leeks are softened.
  • Add all other ingredients, boil, and simmer for five minutes.
  • Using a stick blender, pulse the soup until it smooths out the pumpkin but not to the point that all chickpeas are blended.
  • Served topped with a swirl of cashew cream (see notes below).


1 cup cashews and 1 cup water
Add both ingredients to a high speed blender and pulse until smooth.
Keyword chickpea, moroccan, plantbased, Soup, vegan, wfpb, wholefoods
Tried this recipe?Let us know how it was!
Catherine Barclay
Catherine Barclay
Normally you might find me behind the coding of our sites but over the years I have become much more concerned about what has been happening in the kitchen as well - families do that for all of us don't they? Background experience is in Account Management and Web Development but as my passion has grown for WFPB so has my desire to speak out.

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