Roasted Pumpkin, Cabbage & Chickpea Soup
A creamy, protein-packed fall soup with roasted pumpkin, hearty cabbage, chickpeas, and shredded chicken thighs, finished with coconut milk for a rich, cozy bowl even picky eaters love.
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.
Video
Notes
Don't skip roasting the pumpkin separately — it caramelizes the edges and adds a natural sweetness that balances the curry powder and gives the soup a lot more depth than simmering raw pumpkin in the broth would.