Chickpea Pumpkin Soup Recipe for Rosh Hashanah: A Hearty Sephardic Tradition
As the Jewish New Year approaches, Sephardic kitchens around the world begin to fill with the aroma of symbolic dishes that tell stories older than memory. One such comforting and traditional dish is this Chickpea Pumpkin Soup Recipe, a savory blend of chickpeas, pumpkin, saffron, and shank meat—served on the second night of Rosh Hashanah to invoke blessings of abundance and protection.
This recipe is more than just a delicious starter; it is a cultural expression of hope, warmth, and family.
The Meaning Behind the Chickpea Pumpkin Soup
Each ingredient in a Sephardic Rosh Hashanah meal has symbolic meaning. In this case, chickpeas are associated with fertility and continuity, while pumpkin—called kara in Hebrew and Arabic—symbolizes the plea that God “tear away” our negative decrees and instead inscribe us for a sweet year. This chickpea pumpkin soup recipe beautifully blends these themes into one comforting bowl.
Ingredients for Chickpea Pumpkin Soup
To create this dish, you’ll need:
- 1 lb dry chickpeas – Soaked overnight and peeled for a smooth texture
- 1 lb pumpkin, peeled, seeded, and diced – Kabocha or butternut squash can be substituted
- 2 onions, finely minced – Adds natural sweetness and depth
- 1 lb shank bone meat – For rich, slow-cooked flavor
- ½ tsp saffron, crushed – Gives color and a floral essence
- Salt and pepper to taste
- 1 bunch cilantro, finely minced – Adds brightness and herbal depth
How to Make This Chickpea Pumpkin Soup Recipe
1. Prepare the Chickpeas
Soak chickpeas overnight. The next day, cook them in 2 quarts of water with a pinch of baking soda for 20 minutes. Once cooled, remove the skins and rinse them well in a colander.
2. Simmer the Soup
In a large pot, combine chickpeas, pumpkin, saffron, and shank meat. Cover with 2 quarts of fresh water. Bring to a gentle boil, then reduce to medium heat and simmer for 1 hour.
3. Finish the Soup
Remove the meat and set aside to serve separately. Stir in the minced cilantro, and season the soup with salt and pepper to taste. Serve warm.
Tips for the Best Chickpea Pumpkin Soup
- Use high-quality saffron: Just a little makes a big difference in taste and color.
- Remove chickpea skins: It’s time-consuming, but it gives the soup a smooth, velvety finish.
- Serve the meat on the side: This allows each person to enjoy it as they please, and it adds to the beauty of the Rosh Hashanah table.
A Soup That Nourishes Body and Soul
This chickpea pumpkin soup recipe isn’t just a warm bowl of comfort—it’s a ritual. It’s the type of dish that bridges generations, with each spoonful reminding us of grandmothers, holiday tables, and the sacred hope for renewal.
When served as part of a Sephardic Rosh Hashanah meal, it offers more than nourishment—it brings intention and tradition into every bite.
What to Serve With Chickpea Pumpkin Soup
- Freshly baked challah or flatbread
- Light salads like tomato cucumber salad or matbucha
- Lemon wedges or a drizzle of olive oil for brightness
Final Thoughts
Whether you’re continuing a cherished family custom or discovering a new dish for your Rosh Hashanah celebration, this Chickpea Pumpkin Soup Recipe is a delicious, symbolic, and satisfying way to begin the year. Rich with saffron and tradition, it will leave your guests comforted and connected to something far greater than themselves.
Chickpea and Pumpkin Soup
DESCRIPTION
INGREDIENTS
- 1 lb dry chickpeas
- 1 lb pumpkin (peeled, seeded and diced)
- 2 onions (minced)
- 1 lb shank bone meat
- 1/2 tsp saffron (crushed)
- salt (pepper to taste)
- 1 bunch cilantro (finely minced or ground)
INSTRUCTIONS
- Pre-soak the chickpeas overnight.
- The following day cook them for 20 minutes in 2 quarts of water to which you add the bicarbonate of soda. Set them aside to cool. Remove the skins of the chickpeas, rinse them thoroughly in a colander.
- Put the chickpeas in a saucepan, add the pumpkin, meat and saffron.
- Cover them with 2 quarts water and cook them for 1 hour at medium temperature.
- Remove the meat that you serve separately from the soup to which you add the cilantro, salt and pepper.
Notes
Make this soup? Tag me @gokoshercowboy
