Curried Crouton Chickpea Pumpkin Soup

From when I started dating my husband Michael he was never a big fan of soup, especially pumpkin soup. I grew up on soups.

Everything from a hearty, creamy soup, to a more simple one to soothe the tummy. One thing that happened when we moved out together was that I wasn’t as good at making the soups I loved so much as my parents and older sister were.

I always tried to make it more interesting, and get Michael just a little bit more excited about it, but he always commented saying that “it’s not bad” but still felt like he was getting full from just water. “Not bad” just wasn’t good enough for me.

So I made soups very rarely or only for myself as I knew he wasn’t a fan. But I didn’t want to give up. I wanted to create soups that he actually looked forward to.

A lot of trial and error—more failures then successes but this one is a winner. He now gets excited when I make this soup. The first time he had it, he couldn’t get enough! I was so happy. Now we can both enjoy soup together.

Pumpkin and Chickpea Soup with Curried Croutons

You don’t realise that sharing food together with people that you love can be so powerful. Coming from a European background, I guess deep down inside this was important to me. I wanted my husband to enjoy and get excited about my cooking. Well, I guess I’ve done it!

I hope that this resonates with some of you out there that may go through the same thing. I’ve noticed that many males aren’t the biggest fans of soup. I’m sure this one will win them over.

Pumpkin and Chickpea Soup with Curried Croutons

Pumpkin and chickpea soup with a twist

You’ll get the depth of flavour by roasting the vegetables first, that deeper flavour profile rather than just boiling them. 

The combination of spices and the curried croutons on the top is what really makes this pumpkin and chickpea soup shine. 

It’s super simple to make and it’s very filling! 

A few tips

One thing that you can add in the soup when it’s boiling for the first time is some leftover cauliflower leaves and broccoli stalks. I throw in a few of them as well if I have them in the fridge, it doesn’t change the flavour at all. If anything, it enhances it. 

You can make this soup ahead of time and just warm it up when you’re ready to serve. The curried crouton and chickpea topping should be done just before serving as it will be nice and warm. 

You can freeze this pumpkin soup (without the topping) for up to 2-3 months. Make sure to let it completely cool and when pouring into the container, leave a little room at the top to allow expansion. 

Pumpkin and Chickpea Soup with Curried Croutons

Other recipes you’ll love:

  1. Vegan Miso Soup With Veggies & Noodles (Gluten-Free)
  2. Mushroom & Thyme Soup
  3. African Vegan Peanut Soup
  4. Immune Boosting Bean Soup
  5. One-Pot French Lentil, Mushroom and Sage Stew

If you try this recipe, let me know! Would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest

Pumpkin and Chickpea Soup with Curried Croutons

Pumpkin and Chickpea Soup with Curried Croutons

Yield: 5
Total Time: 1 hour 15 minutes
Total Time: 1 hour 15 minutes

A pumpkin soup recipe with a twist that even the fussiest eaters will enjoy! It packs loads of flavour and depth.


  • 1kg butternut pumpkin, chopped into cubes
  • 1 red bell pepper (capsicum), chopped roughly
  • ¼ cup oil*
  • 1 onion, roughly chopped
  • 2 inch piece of ginger, chopped
  • 2-3 cloves garlic, chopped in half
  • Half a red chilli, deseeded if too hot for you (I deseed), chopped roughly
  • 2L water, boiled


  • ¼ cup oil*
  • 400g can of chickpeas, drained and rinsed
  • 2 slices of bread, chopped into cubes - we use sliced sourdough
  • 1 tbs curry powder
  • 1 tbs garlic powder
  • 1 tbs mustard seeds
  • Salt
  • A handful of chopped coriander


  1. Preheat oven to 200C (392F).
  2. Place pumpkin, oil and 1 tsp salt in baking tray and mix well so that oil and salt is covering the pumpkin and place in oven.
  3. Bake for 15 minutes then add in the bell pepper and toss well before putting back in the oven and bake for another 15 minutes.
  4. While that is baking, in a large saucepan add in the onion, ginger, garlic, chilli and boiled water. Cook on medium heat boiling for around 20 minutes.
  5. Once the vegetables have finished roasting, add to the pot and boil it altogether for a further 10-15 minutes to infuse all the flavours together and everything becomes nice and soft.
  6. While you let the soup cool, add the oil, chickpeas, bread, curry and garlic powder and mustard seeds to a frying pan and fry until the bread starts to crisp, make sure you toss it to even out the frying. Add some salt to taste.
  7. Blend the soup ingredients in high speed blender and serve - check that it's seasoned enough.
  8. Sprinkle the topping in the middle of the soup and add some coriander for some colour and flavour.
  9. Serve and enjoy!


* I use rice brand oil but any high heat oil would work. Just keep in mind you want it to be a neutral-tasting one so it doesn't take away from the recipe flavours.

Word of warning: If your blender is not good with very hot liquids, please let it cool for at least 30mins to an hour before blending. My blender can handle it and I make sure I take extreme care.

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 1757Total Fat: 145gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 132gCholesterol: 10mgSodium: 814mgCarbohydrates: 77gFiber: 23gSugar: 9gProtein: 66g

Nutrition information is a rough estimate calculated automatically. The accuracy of this information is not guaranteed.

Did you make this recipe?

Tag @theminimalistvegan on Instagram and follow us to see the latest!


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.