Dishing Up the Dirt

Spiced Summer Squash & Chickpea Bisque

It’s been a breezy and rather chilly couple of days here at Tumbleweed Farm. And while I’m a soup person year-round this simple summer squash bisque really hits the spot on a brisk summer evening. The flavors are a lovely balance of spicy and sweet. With just a touch of honey and a small amount of coconut milk this soup really lets the flavors of the spices shine. I love that you can still taste the sweet earthiness of the summer squash and the fresh flavor of cilantro is the perfect finishing touch. I added a can of chickpeas to bulk this up which made this bisque extremely thick and creamy. We topped our soup bowls with toasted pumpkin seeds and slivered almonds that I lightly sprinkled with sea salt and smoked paprika. Absolutely delicious!  This is a wonderful meal to serve with a simple salad, crusty bread and a glass of your favorite summer wine.

Cheers from Tumbleweed Farm!

Spiced Summer Squash & Chickpea Bisque

Prep Time: 15 minutes    Cook Time: 45 minutes    Serves: 4

  • 2 tablespoons olive oil
  • 1 medium-sized yellow onion, diced
  • 2 cups finely chopped summer squash
  • 2 cloves of garlic, minced
  • 3/4 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cinnamon
  • tiny pinch of cayenne
  • 1 1/2 teaspoons salt
  • 1/4 cup dry white wine
  • 2 cups water
  • 1 teaspoon honey
  • 1 (14 ounce) can chickpeas, drained
  • 1/2 cup full fat canned coconut milk (the leftovers are great in smoothies!)
  • Minced cilantro for topping
  • Toasted pumpkin seeds and almonds for topping (optional to sprinkle them with a pinch each of salt and smoked paprika)


  1. Heat the oil in a large dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until fragrant, about 5 minutes. Stir in the summer squash and continue to cook for about 2 minutes longer. Add the garlic, and spices (through the salt) and continue to cook, stirring often, until the veggies are coated in the spice mixture and the mixture becomes fragrant. About 3-5 minutes.
  2. Deglaze the pan with the 1/4 cup of wine and cook until most of the liquid evaporates. Add the 2 cups of water and honey.  Bring to a boil. Reduce heat and simmer for about 15 minutes. Add the chickpeas and continue to simmer for about 3-5 minutes longer.
  3. Carefully transfer the soup (you may have to do this in batches) to a high speed blender. Blend on high until completely smooth and creamy. Return the soup to the pot and stir in the coconut milk. Keep the soup on low for an additional 10 minutes to really let the flavors meld together. Taste for seasonings and adjust as needed.
  4. Serve soup with minced cilantro and toasted nuts and seeds.


*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go

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