Kirly Sues Kitchen

Vegan Pumpkin & Chickpea Soup Recipe Video  


 To view recipe video click here 


  • 2 medium tomatoes
  • 1 carrot
  • 1 radish
  • 1 small pumpkin (gutted and seeded)
  • 1 can of chickpeas
  • 1 cup parsley (chopped)
  • Salt, pepper, cumin, and basil (to taste)
  • 3½ cups of water
  • 1 cup Soya Milk

Cut tomatoes, carrots, and radish into small pieces and put them in a large pot, cut the pumpkin into small pieces add along with chickpeas and parsley.

Add the water and add salt, pepper, cumin and basil.

Bring to a simmer and cook with no lid for about 30 min (watching to prevent overflow). 

Add milk and stir, serve with some fresh brown bread.
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