Vegan Pumpkin Carrot Soup with Crispy Chickpeas

Last Updated on December 17, 2024 by Christin Gillespie

This Vegan Pumpkin Carrot Soup with Crispy Chickpeas is a creamy recipe that will warm you right up! It’s created with healthy ingredients, full of cozy flavors, and perfect for leftovers!

Pumpkin & soup season is here, so it was essential to create a recipe for the occasion.

This Vegan Pumpkin & Carrot Soup with Crispy Chickpeas is truly the only cozy + creamy recipe that you will need this fall season.

The soup has the perfect consistency, thanks to the creamy coconut milk, and is full of cozy spices that you just can’t resist. 

But wait, there’s more, because we’re topping it off with some crispy chickpeas. Picture croutons, but packed with plant-protein & fiber. So good!

I’m so excited for you to create this one & please let me know how you enjoy it in the comments!

Why You’ll Love This Vegan Pumpkin Soup Recipe

• Creamy & Sweet, with a Crispy Chickpea Kick: The soup is perfectly creamy from the coconut milk and  sweet from the cozy spices. However, the spiced crispy chickpeas add a bit of a kick.
• Loaded with Plant Protein: Or in this case, topped with plant protein! The crispy chickpeas are not only high-protein, but they’re full of fiber. 
• Great for Meal Prep: This Vegan Pumpkin Carrot Soup with Crispy Chickpeas stores well in the fridge, making it a healthy recipe to meal prep for quick, creamy, & cozy dinners throughout the week.

Ingredients

• Organic Chickpeas: These bad boys get roasted to perfection to take this creamy pumpkin soup to the next level. Plus, chickpeas are loaded with protein and are a great source of fiber.
• Organic Pumpkin Puree: Make sure it’s pumpkin puree & NOT pumpkin pie filling (which is loaded with lots of sugar & other unhealthy ingredients you can’t pronounce). Organic pumpkin puree is simply pureed pumpkin! I love the brand Farmer’s Market Foods.
• Organic Carrots: Adds the perfect amount of sweetness + adds some extra nutrients.
• Organic Onion: A staple for any soup! I used a medium yellow onion, but use what you have on hand!
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Full-Fat Unsweetened Coconut Milk: This is essential to make the sweet potato soup creamy. I don’t recommend subbing for regular non-dairy milk and be sure that your coconut milk comes from a can, not the carton.
• Organic Low-Sodium Vegetable Broth: Any broth truly works and even water, if you’re in a pinch!
• Organic Pure Maple Syrup: Just a little maple syrup adds the perfect amount of sweetness to this soup.
• Organic Spices: Ceylon cinnamon and nutmeg are used to sweeten the soup and ground cumin, garlic powder, and paprika, are used to season the chickpeas.

How To Make

1. Bake the Vegetables. Preheat your oven to 400 degrees F. Add the carrots, onion, and garlic, to a baking tray lined with parchment paper. Bake for 20 – 25 minutes, flipping halfway.
2. Crispy Chickpeas. At the same time, press as much liquid out of the chickpeas as you can, then pour chickpeas onto a baking sheet and toss with oil and spices. Roast chickpeas for 25 – 30 minutes, flipping halfway through. Once chickpeas are completed, set aside.
3. Blend. When the vegetables are done, transfer to a high-speed blender, along with the pumpkin puree, coconut milk, liquid, pure maple syrup, and spices. 
4. Heat the Soup. If not serving immediately, transfer the soup to a large pot and heat over medium-low. Otherwise, skip and serve.
5. Serve. Transfer the soup between bowls. Garnish with the crispy chickpeas & pumpkin seeds, if desired. Enjoy!

Tips for Making this Creamy Vegan Soup Perfectly

• Organic Pumpkin Puree: Make sure it’s pumpkin puree & NOT pumpkin pie filling (which is loaded with lots of sugar & other unhealthy ingredients you can’t pronounce). Organic pumpkin puree is simply pureed pumpkin! I love the brand Farmer’s Market Foods.
• Organic Vegetables: Feel free to add in even more veggies! I think cauliflower would pair deliciously! You may need to add more broth though.
• Organic Unsweetened Full-Fat Unsweetened Coconut Milk: Use organic unsweetened full-fat unsweetened coconut milk from the can, not the carton. This will ensure that your soup is super creamy. My favorite brand is Native Forest.
• Organic Crispy Chickpeas: Be sure to drain your chickpeas well before adding to the baking tray. This ensures that they get nice and crispy.

Storing & Reheating

As mentioned above, this Vegan Pumpkin Carrot Soup with Crispy Chickpeas is the perfect healthy recipe for leftovers & meal prep!

Fridge Storage. Transfer soup and crispy chickpeas to separate air-tight glass containers & refrigerate for 3 – 4 days. 

Reheating. To reheat the soup, transfer to a saucepan on the stovetop over medium heat, adding a little extra water or broth as needed until warm. To reheat the crispy chickpeas, preheat the oven to 350 degrees F and transfer to an oven-safe dish. Place in the oven for 10 – 15 minutes, until warmed through.

More Healthy Vegan Soup Recipes You’ll Love

• Vegan Cream of Pumpkin Soup
• Roasted Sweet Potato Soup with Crispy Chickpeas
• Vegan Autumn Squash Soup
• Vegan Chipotle Sweet Potato Pumpkin Soup
• Purple Sweet Potato Soup with Crispy Chickpeas

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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