5-Ingredient Creamy Pumpkin Chickpea Soup with Spinach

This was a dinner I compiled at at 9:30pm after getting home from a full day of teaching and TAing. I don’t love eating this late, but I also can’t bring myself to eat at 5pm (before class starts), so I try to have simple, lighter (preferably liquid) meals on these days, so as to not make my body work too hard so close to sleepy time!

I knew I wanted to make some version of pumpkin soup, but I also wanted some protein and green veggies. I took three cans out of my cabinet, grabbed my bag of baby spinach and got creative with some spices.

Oh, I’m counting my spices as a single ingredient, because, like, it made for a catchy title and this is such an easy recipe, I wanted it to look as unintimidating as possible! So here’s the list:

Ingredients:

1. 1 1/2 can pumpkin puree

2. 1 can garbanzo beans

3. 1 can lite coconut milk

4. 2 cups chopped baby spinach

5. Spices: cinnamon, cayanne pepper, salt and pepper (all to taste; play around and see whether you like it a bit more sweet or spicy!)

Instructions (so simple!): Put all of these ingredients in a large soup pot. Heat on medium heat for about 10 minutes, stirring regularly. Taste and continue to spice to your liking. Finally: enjoy this delicious, hearty, nutritious, comforting fall soup!

Expecting an apple recipe? Forgive me! More apple recipes coming soon!

I’m submitting this recipe to Healthy Vegan Friday and Wellness Weekend!

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9 thoughts on “5-Ingredient Creamy Pumpkin Chickpea Soup with Spinach

  1. When i look up recipes and see a long list i am immediately turned away, so thank you or combining the spices. I wish more people would do that. When something has 3 main ingredients and 11 different spices, seeing all 14 ingredients listed out is overwhelming. Going from 8 to 5 means i’m more likely to make this already!

    sounds like a great recipe!

  2. Pingback: Easy Butternut Squash Soup | .the rebel grrl kitchen.

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