Cool nights call for something cozy, and this Roasted Pumpkin, Cabbage & Chickpea Soup is exactly that - creamy, deeply flavorful, and loaded with protein from chicken thighs and chickpeas. It came together out of a very real kitchen situation: a surplus of cabbage taking up space in my freezer and a small pumpkin that needed roasting before it went bad. What started as a "use it up" soup turned into one of my favorite fall recipes - and even my pickiest eater cleaned their bowl.
Cabbage soups were a staple growing up in my house - simple, hearty, and the kind of thing that was always simmering on the stove once the weather turned. This version keeps that same comforting, stick-to-your-ribs quality but adds roasted pumpkin and a splash of coconut milk for a creamy, slightly sweet depth that makes it feel a little more special than a weeknight soup has any right to be.
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Ingredients
This soup builds flavor in layers - roasted pumpkin for sweetness, seared chicken thighs for richness, and a mix of curry powder and coconut milk to tie it all together into something creamy and warm. Here's everything you'll need.
- Chicken thighs, skin removed
- Small-medium pumpkin, peeled and cubed
- Carrots, chopped
- Celery, chopped
- Yellow onion, diced
- Chickpeas, drained and rinsed
- Tomato paste
- Olive oil
- Fresh thyme (or dried)
- Chicken broth
- Frozen shredded cabbage
- Coconut milk
- Curry powder or smoked paprika
- Green onions, chopped
- Salt and pepper
- Fresh cilantro, for garnish
See recipe card for quantities.
Instructions
This soup comes together in stages - roast the pumpkin, sear the chicken, build the base, then simmer everything together. Here's how it goes, step by step.
- Step 1: Roast the pumpkin at 400°F for 25-30 minutes, until golden and tender.
- Step 2: While the pumpkin roasts, sear the chicken thighs in olive oil in a stock pot until browned on both sides. Remove and set aside.
- Step 3: In the same pot, sauté the onion, carrots, and celery until soft. Stir in the green onions, tomato paste, curry powder, and chickpeas, and let everything cook together for a few minutes.
- Step 4: Add the broth, roasted pumpkin, thyme, and seared chicken back to the pot. Simmer for 20-25 minutes.
- Step 5: Stir in the frozen cabbage and cook until softened, about 5-8 minutes.
- Step 6: Remove the chicken thighs, shred them, and return them to the pot along with the coconut milk. Simmer another 5-10 minutes.
- Step 7: Ladle into bowls and top with fresh cilantro before serving.
Hint: don't skip roasting the pumpkin separately - it caramelizes the edges and brings out a natural sweetness that balances the curry powder and adds a lot more depth than just simmering raw pumpkin in the broth.
A Family Tradition, Updated
Cabbage soup was a regular fixture in my house growing up - simple and hearty, exactly the kind of thing you wanted after a long day. This version keeps that same comforting base but layers in roasted pumpkin, curry powder, and coconut milk for something a little richer, while still landing squarely in cozy, familiar territory.
Substitutions
This recipe is easy to adjust based on what's in your fridge or who you're feeding. Here are a few swaps that work well.
- Pumpkin - butternut squash works just as well if pumpkin isn't in season or available
- Chicken thighs - boneless, skinless chicken breasts work
- Frozen cabbage - fresh shredded cabbage works too, just add it a few minutes earlier since it takes slightly longer to soften
- Coconut milk - heavy cream can be swapped in for a different (non-dairy-free) creamy finish
- Vegetarian - skip the chicken and use vegetable broth, and add an extra can of chickpeas for protein
Even if you're not cooking for a specific diet, it's worth keeping these swaps in mind if you're feeding a crowd with different preferences.
Variations
Once you've made the base recipe, this soup is a great jumping-off point for your own spin.
- Kid friendly - blend a portion of the soup smooth for picky eaters who prefer a creamier, less chunky bowl
Equipment
You don't need anything fancy for this recipe, but a few basics make it come together more easily.
A large stock pot is essential since this recipe makes a big batch, and a sheet pan is all you need for roasting the pumpkin. A sharp knife makes peeling and cubing the pumpkin much easier - if you're short on time, pre-cubed fresh or frozen pumpkin from the store works too.
Storage
Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, since the coconut milk can separate slightly if reheated too quickly.
This soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers, and thaw overnight in the fridge before reheating on the stove.
Top Tip
Shred the chicken thighs right before adding them back to the pot with the coconut milk - pulling them out to shred keeps the pieces from getting stringy or overcooked during the final simmer.
FAQ
Fresh roasted pumpkin gives the best flavor and texture, but if you're short on time, canned pumpkin puree can work in a pinch - just stir it in during step 4 instead of roasting.
Yes! This soup actually tastes even better the next day once the flavors have had time to meld. Store in the fridge for up to 4 days and reheat gently on the stove.
Related
Looking for other cozy recipes like this? Try these:
Roasted Pumpkin, Cabbage & Chickpea Soup
Ingredients
- 1 pkg 1.5-2 lbs chicken thighs, skin removed
- 1 small-medium pumpkin peeled and cubed (about 4 cups)
- 2 carrots chopped
- 2 celery stalks chopped
- 1 yellow onion diced
- 2 cans chickpeas drained and rinsed
- 1 tablespoon tomato paste
- 2 tablespoon olive oil
- 1 teaspoon fresh thyme or ½ teaspoon dried
- 4 -5 cups chicken broth
- 2 cups frozen shredded cabbage
- 1 can 13.5 oz coconut milk
- ½ -1 teaspoon curry powder or smoked paprika
- A few green onions chopped
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Roast the pumpkin at 400°F for 25-30 minutes, until golden and tender.
- In a stock pot, sear the chicken thighs in olive oil until browned on both sides. Remove and set aside.
- In the same pot, sauté the onion, carrots, and celery until soft. Stir in the green onions, tomato paste, curry powder, and chickpeas, and cook together for a few minutes.
- Add the broth, roasted pumpkin, thyme, and seared chicken back to the pot. Simmer for 20-25 minutes.
- Stir in the frozen cabbage and cook until softened.
- Remove the chicken thighs, shred, and return to the pot along with the coconut milk. Simmer another 5-10 minutes.
- Ladle into bowls and top with fresh cilantro before serving.
