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Pumpkin and chickpea soup with fresh goat cheese toast

An everyday dish for 2, ready in 25 minutes, around $1.45 a serving. People actually plan it with Popotam, and it's in season in October.

25mintotal
≈ $1.45a serving
721kcalper serving
35gof protein
VegetarianIn season in OctoberFreezes well
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Pumpkin and chickpea soup with fresh goat cheese toast, a serving idea
AI-generated image · Serving idea
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Step-by-step recipe

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  1. Prep the veggies

    Peel the pumpkin and cut it into 2 cm cubes. Peel and slice the onion, then crush and chop the garlic.

  2. Sauté the onion

    Heat the olive oil in the saucepan over medium heat. Add the onion and garlic, then sauté for 3 min, stirring.

  3. Drain the chickpeas

    Drain the can of chickpeas in the colander and rinse them. Use only half the can (about 200 g to 250 g drained) and save the other half for another meal.

  4. Start cooking

    Add the pumpkin, drained chickpeas and crumbled bouillon cube to the saucepan. Pour in just enough water to cover (about 50 cl), bring to a boil, then turn down to medium.

  5. Let it simmer

    Cover and simmer for 12 min over medium heat, until the pumpkin mashes with a fork.

    Tip · The pumpkin needs to be really tender before blending, otherwise the soup stays grainy. Only salt at the end, because the bouillon is already salty.

  6. Toast the bread

    While the soup simmers, toast the 2 slices of country bread for 2 min per side in the clean, dry skillet over medium heat.

    Tip · Don't add oil or butter to the skillet, the bread toasts great dry. Keep an eye on it, it browns fast.

  7. Top the toast

    Spread the 50 g of fresh goat cheese on the warm toast, split evenly between the two. Add a little pepper on top.

  8. Blend the soup

    Off the heat, blend the soup with the immersion blender until smooth. Taste, then season with salt and pepper to your liking.

  9. Serve

    Ladle the soup into two bowls and set a toast next to each one.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 721 kcal. 49% comes from carbs, 20% from protein and 24% from fat.

88 gCarbs
35 gProtein
20 gFat
Per serving (the dish for 2, divided by 2)
Energy721 kcal
Protein35.3 g
Carbs88.3 g
of which sugars8.7 g
Fat19.5 g
of which saturated fat5.1 g
Fiber25.1 g
Salt5.3 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $1.45 a serving, adding up the average prices of the ingredients you need to buy.

≈ $2.89for 2 people
≈ $1.45a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. And it freezes really well.

2 daysin the fridge
Very wellin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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