Creamy Chickpea + Pumpkin Stew

This comforting and nourishing chickpea and pumpkin stew is the perfect cozy recipe for chilly fall days. It's an easy vegan stew packed with flavor, hearty vegetables, and the best creamy texture!

Looking for more warming soups and stew recipes to make in the fall and wintertime? Check out my Moroccan chickpea stew and this flavor-packed vegetable stew. And don't miss this chill-fighting turmeric lentil soup!

When it comes to pumpkin as an ingredient, I've always leaned toward pumpkin desserts like my favorite vegan pumpkin pie and pumpkin bread. But in the last few years, I've started using pumpkin in more savory recipes. Remember my pumpkin alfredo noodles? Or this creamy pumpkin chili? All packed with pumpkin, but not the flavor profile you typically expect from a savory dish.

Today I've got another savory pumpkin recipe for you. A creamy pumpkin stew with chickpeas, carrots, and spinach, drizzled with cashew cream. It's easy, it's relatively quick, and it tastes incredible!

Why I Love This Pumpkin Stew

• Packed with real pumpkin. Pumpkin is such a unique and special ingredient. I love it in my classic roasted pumpkin soup and it fits so well with the wholesome ingredients in this stew, like carrots and fall spices. The flavors are cozy and comforting, and it's the perfect meal for fall.
• Extra creamy. Another benefit of using pumpkin purée is that it makes this stew incredibly creamy, without the need for blending or adding extra cream. Every bite is mouthwateringly silky and packed with flavor.
• Easy. I love soups and stews because you can bring everything together in one pot on the stovetop. This chickpea pumpkin stew is ready in about 40 minutes and the steps are very simple.
• Make-ahead. This pumpkin stew is amazing for meal prep. It will keep for multiple days in the fridge, or it can be frozen. See further in the post for storage details.

What You'll Need

This recipe has a lot in common with my creamy Italian quinoa soup. For this stew, I've swapped the spices, added pumpkin, and changed up a few other ingredients to give it those extra-cozy fall vibes. And it's just as delicious! Here are some notes on what you'll need, and you'll find a printable ingredients list in the recipe card below the post.

• Onion and Carrots – I truly believe the base of a good soup comes from onion, garlic, and carrots. It's the perfect combination of aromatics. I chose to slice my carrots into discs, but you could also dice them if you wanted smaller pieces.
• Garlic – I LOVE garlic and I'm never shy with it in my soup recipes. If you're not big into garlic, you might want to reduce the amount to two cloves or to taste.
• Chickpeas – My bean of choice for this recipe, but it would also be great with lentils or white beans, like Great Northern beans.
• Diced tomatoes – Canned diced tomatoes are convenient and have great flavor. For an extra layer of flavor, try roasted tomatoes.
• Canned pumpkin – I went with canned pumpkin out of sheer convenience, but you can totally make this stew with fresh pumpkin purée if you want to make it at home.
• Spices – I use curry powder, ginger, salt and pepper. Flavorful, but simple. Feel free to play around with the amounts, or try different spice blends depending on what you prefer.
• Cashew cream – To get that creamy texture in our pumpkin stew, we're finishing things off with a hint of cashew cream. I use homemade cashew cream but you can use your favorite store-bought brand.
• Spinach – Or kale, to those greens in!

How to Make Pumpkin Stew

One of the best things about soup is how simple it is to make. You just need one pot and a bit of time to let it cook. Follow the steps here, and scroll to the recipe card for printable instructions.

• Saute. As with most dishes, you'll start by sauteeing your onions, garlic, and carrots together. Once those have gotten fragrant and the carrots have softened, it's time to add the rest of your ingredients.
• Simmer. Once you add the rest of your ingredients (leave out the spinach and cream for now), let the soup simmer for a bit. Essentially, you're just looking to build flavor and also cook the carrots. Everything else is pretty much cooked! Once the carrots are soft, you're ready to serve.
• Serve. Just before serving your pumpkin stew, stir in your spinach and cashew cream. Continue to stir until the spinach has wilted, and then dish up! I love giving my soup bowls a sprinkle of red pepper flakes for an extra kick.

What to Serve with Stew

When it comes to soups and stews, I like to keep things simple. I'll usually throw together a quick salad (my best-ever massaged kale salad is my fave with this stew!), and serve my bowls with a side of bread for dunking. That could be a thick slice of toast, gluten-free popovers, fluffy dinner rolls, or vegan cornbread. Any of these are great for soaking up soup!

Storing and Reheating Leftovers

• Refrigerate. Keep leftover pumpkin stew in a sealed container in the fridge for 4-5 days.
• Reheat. Warm the stew in the microwave or on the stove until it's hot throughout.
• Freeze. Store the pumpkin stew in a freezer-safe container and freeze it for 3-6 months. Allow the soup to thaw at room temperature or overnight in the fridge before reheating.

More Pumpkin Recipes for Fall

• Slow Cooker Pumpkin Quinoa Chili
• Baked Vegan Pumpkin Pasta with Spinach
• Pumpkin Spice Matcha Latte (Vegan)
• Chili Roasted Pumpkin Seeds
• One Bowl Vegan Pumpkin Cornbread