Pumpkin Chickpea Curry

Pumpkin Chickpea Curry made in 1-pot with pumpkin, coconut milk, vegetables, and chickpeas. A cozy curry for cold weather!

Now that we’re looking into February, it’s a good time to assess where you fall with your new years intentions.

So, how’s it going?

In some areas, I feel like I’m crushing it, and in others, eh, let’s talk about that in March. 🙂

Lately I’ve been checking in with my girlfriends to make plans together for the year, share goals, and keep each other accountable. 

They say it takes 21-days to form a habit, right? 

If so, I’m currently in the habit of making a big pot of soup for the week ahead. 

Even I think we don’t *need* the extra food, we *always* eat it. 

In the winter months, I find re-heating a bowl of soup is such a satisfying and cozy lunch.

It’s one that I always appreciate mid-day when I’m typing on my computer with chilly fingers. 

This Pumpkin Chickpea Curry is my current favorite soup obsession. 

I love adding pumpkin to this recipe because it makes the texture thick and velvety.

It’s made in 1-pot with pumpkin, coconut milk, vegetables, and chickpeas. 

It’s an easy, cozy, and customizable curry for cold weather!

What You Need to Make Pumpkin Chickpea Curry

Here’s what you need to Make Pumpkin Chickpea Curry:

• avocado oil
• white onion
• unsweetened vegetable broth
• coconut milk lite
• pumpkin puree
• ground cumin
• curry powder 
• Himalayan sea salt
• black pepper
• fresh or frozen vegetables (broccoli, bell pepper, cauliflower)
• chickpeas
• Cal-Organic Chopped Rainbow Chard

That’s it!

How to Make Pumpkin Chickpea Curry

Add the avocado oil to a large pot over medium high heat.

Once it’s warm, add the diced onion and sauté for 3-5 minutes, until it becomes translucent and fragrant. 

Next, add vegetable broth, coconut milk, pumpkin purée, cumin, curry powder, sea salt, and black pepper.

Stir everything well, then add in the vegetables of your choice and chickpeas. 

Bring the mixture to a low boil over medium high heat, then reduce the heat to medium-low and allow the curry to simmer for 20-25 minutes. 

In the last 5 minutes, add in the chopped rainbow chard and cover to allow the chard to fully soften. 

Cal-Organic Produce

I used Cal-Organic Chopped Rainbow Chard to give this recipe some color easily and quickly!

These prepackaged greens are good to go straight out of the bag, making them ideal for meal prep and busy workweek meals. 

I love that they’re fresh and organic, making these shreds convenient, delicious, and nutritious. 

The possibilities for these greens are endless.

Use them to make a quick salad, sauté them a stir fry, or add them to a delicious soup like this one.

Swaps & Substitutions

While the pumpkin isn’t optional for the texture and consistency of this curry, the vegetables definitely are!

I used a mix of broccoli, cauliflower, and bell pepper because that’s what I had on hand. 

Other veggies will work great here, too!

I think carrots, sweet potato, peas, or green beans would be delicious in this curry as well.

For the leafy greens addition, if you don’t have swiss chard, spinach or kale is tasty, too.

Notes on Meal Prep

This recipe is perfect to make on meal prep Sunday to clean out the fridge at the end of the week. 

Throw in whatever vegetables you have on hand and you’re guaranteed a healthy and hearty soup for days to come. 

If you make a big pot on Sunday, allow the dish to cool and then store it in an airtight container in the refrigerator. 

The curry is easy to dish out and reheat throughout the week for a quick cozy meal. 

If you find that the soup gets too thick in the refrigerator, add a splash of water to thin it out.

Store leftovers in an airtight container in the refrigerator for up to 7 days.

This curry can also be frozen for long term storage! 

How to Serve Pumpkin Chickpea Curry

Serve the curry in bowls over quinoa or rice, or by itself!

Feel free to add whatever toppings call to you! 

I love adding chopped cilantro and a sprinkle of sesame seeds.

This soup is perfect for a cozy cold weather dinner or easy leftover lunch. 

Enjoy!

More Vegan Soups & Stews

• Detox Zoodle Soup

• Vegan Chocolate Chili

• Chickpea & Wild Rice Soup

• Vegetable Quinoa Stew

• Black Bean Quinoa Chili

• The Quickest Vegan Curry

• Everyday Carrot Lentil Soup

• 1-Pot Vegetable Minestrone

• 5-Spice Squash & Chickpea Stew

• Roasted Pumpkin & Vegetable Soup

• Spicy Tempeh Bell Pepper Chili

• Curried Chickpea Apricot Stew

• “Clean Out The Fridge” Vegetable Chili

• Chunky Chickpea Noodle Soup

• Lentil Tomato Soup

• Heart Beet Soup

I Want to Hear From You

If you make this Pumpkin Chickpea Curry recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by Cal-Organic Farms, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!