Pumpkin and Chickpea Soup


  • 2 medium tomatoes
  • 1 carrot
  • 1 radish
  • 1 small pumpkin, seeded
  • 1 can chickpeas
  • 1 c. parsley
  • Salt, pepper, cumin and basil to taste
  • 3 1/2 c. water
  • 1 c. soy or coconut milk


  1. In a medium saucepan, combine tomatoes, carrots, radish, pumpkin, chickpeas, seasonings and water.
  2. Simmer for about 30 minutes, stirring occasionally. Stir in milk. Serve with bread.
Browse Cook(s): Susanne Kirlew
Browse Theme(s): Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.