This super easy One Tray Baked Pumpkin Soup is simple and packed with flavour and plant protein. I adapted the recipe from the Cheeky Chickpea Coconut recipe in my recipe ebook Healthy Easy Eats.

RECIPE: One Tray Baked Pumpkin Soup


  • 2 cups pumpkin, diced
  • 4 garlic cloves, peeled
  • 1 knob ginger (about 3 cm), peeled
  • 1 large brown onion, peeled and chopped
  • 1 tin chickpeas, drained
  • 1 Tbs chilli flakes
  • 2 tsp cumin
  • 1 Tbs turmeric
  • 2 Tbsp extra virgin olive oil 
  • 1 bunch fresh coriander, chopped
  • 1 can coconut milk  


  1. Preheat oven to 200C.
  2. Line a baking tray with paper. Spread pumpkin, garlic, ginger, onion & chickpeas over tray. Sprinkle with spices and oil. Bake for ~40min or until turning golden. Remove from oven and allow to cool.
  3. Set 1/2 of the baked chickpeas aside. The place remaining baked veggies in a high speed blender with coriander & coconut milk. Blitz until creamy.
  4. Serve into bowls, top with chickpeas and garnish with coriander & chilli flakes if desired. Enjoy!

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