Pumpkin soup, Chickpeas and porcini mushrooms

Vegan soup with pumpkin, Chickpeas and porcini mushrooms. The recipe of this soup is typically autumnal: with autumn comes the landscapes that I prefer, the leaves that change color veering toward intense yellow and Red sensational, the sunsets that are softer, the light wind that ruffles the hair and makes my mood a bit more fresh. Autumn is also the time of hot soups with vegetables, food to warm up and regain a bit of the warmth of summer still not so far. All this to tell you that from now recipes like this vegan chickpea soup, pumpkin and porcini mushrooms, will frequent this blog, and because I really like, It's because I'm on a diet and you'll have to wade through a few recipes lighter than usual. This, in particular, is a quick soup, very easy, Lightweight and vegan: inside there are only good things, yellow squash, porcini mushrooms, Chickpeas, herbs. Some roasted pumpkin seeds give a touch crunchy, and extra virgin olive oil, It must be to good, is enough to give that extra touch of flavor. If you want, and if you're not vegan, you can put the grated pecorino, but you will see that it won't do. It is good as well. And of course have a look also to the delicate porcini and chanterelle mushrooms, which it has a touch of cream that makes it creamy and pumpkin cream, carrots and turmeric with honey mushrooms, offering delicious. Do not forget to try, since we are in the right season, Also one of my RECIPES WITH PUMPKIN and or my RECIPES WITH MUSHROOMS. Have a good day!


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  • 800 grams of butternut squash
  • 250 grams of cooked chickpeas
  • 400 grams of mushrooms
  • a clove of garlic
  • Golden onion
  • salt and pepper, to taste
  • vegetable broth, to taste
  • sage and fresh rosemary, to taste
  • a piece of fresh chilli
  • 40 grams of peeled and roasted pumpkin seeds
  • extra virgin olive oil, to taste


To prepare the vegan pumpkin soup, Chickpeas and porcini mushrooms, Clean the pumpkin by removing the peel and filamentous parts, then wash it, cut into slices and then into cubes. Clean the mushrooms and slice them. Finely chop the onion, the chili, Sage and Rosemary.

Pour into a pan (better if crock pot) a drizzle of extra virgin olive oil, Add the garlic and the chopped vegetables and fry over low heat for a minute. Add the pumpkin, Brown and unite with the vegetable stock. Season with salt, pepper and cook over medium heat until the squash will not be tender. Add the chickpeas and continue cooking for another 10 minutes, until the pumpkin begins to unravel. Now add the porcini mushrooms, Cook for another 5 minutes and remove from heat.

Serve the vegan pumpkin soup, chickpeas and porcini mushrooms after making her sit for a few minutes, garnishing dishes with freshly ground black pepper, extra virgin olive oil and roasted pumpkin seeds. Accompany the vegan pumpkin soup, chickpeas and porcini mushrooms with plenty of toasted homemade bread. And Bon Appetit!

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Salvatore September 30, 2015 at 15:31

Dear Ada, Thanks for the nice introduction to today's recipe. Are lines of poetry that make us accept this fall with more pleasure after the summer of light, Sea and freedom. I don't like soups and “brodate” Typically, but your recipe is really worth trying for the combination of pumpkin with chick peas and mushrooms that I love so much. Brava, Brava, Brava !!!
A cordial greeting. Salvatore

Ada Parisi September 30, 2015 at 15:54

Hello Savior, also I don't like at all the brodaglie! I love the soups but full, many pieces or tasty creamy inside, and always with a crispy something. You try it and let me know, and also try some more soup and let me know! ADA


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