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Home / Recipes / Japanese

Dinner for 6

Chickpea Edamame Pumpkin Soup

$5.53for 416 minServes 6

This creamy pumpkin soup combines chickpeas and edamame with onion and broth in a quick simmer.

Chickpea Edamame Pumpkin Soup with its ingredients

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Onions, 0.3 lb$1.29/lb typical0.3 lb$0.40Typical price
Broth, 42 oz$0.07/oz typical42 oz$2.91Typical price
Canned beans, 28 oz$0.09/oz typical28 oz$2.52Typical price
Frozen vegetables, 5 oz$0.10/oz typical5 oz$0.50Typical price
Canned pumpkin, 1 oz$0.14/oz typical1 oz$0.14Typical price
Heavy cream, 8.25 oz$0.22/oz typical8.25 oz$1.83Typical price
Total for the servings shown$8.29

Swaps

  • Swap onions for red onionsabout $0.20/lb more at typical prices
  • Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
  • Swap canned beans for dried beans and lentilsabout $0.02/oz more at typical prices
  • 16 minstart to table
  • Easydifficulty
  • 6servings as written
  • $typical cost tier

JapaneseBudgetFamilyDinnersLunchesCold-weather comfortFallWinter

Typical price

$1.38 per serving$5.53 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 1 cup white onion chopped
  • 5 cups vegetable or chicken broth
  • 1 cans (28 oz) garbanzo beans chick-peas
  • 1 cup frozen edamame beans
  • 1 15-16 ounces can of canned pumpkin
  • 1 cup plain whipping cream or sour cream according to your taste

Steps

  1. Cook the onion in a large pot with cooking oil over medium heat for 3 minutes.
  2. Add the broth, chickpeas, and pumpkin, then bring the mixture to a gentle boil.
  3. Simmer the soup uncovered for 6 minutes.
  4. Stir in the edamame and cream, then simmer for 4 minutes until hot.

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