Cheesy Pumpkin Casserole (repurposing pumpkin soup)

I wasn't really sure what to call this dish.  We had a lot of this leftover pumpkin soup  and I wanted to serve something different but that utilized the soup.  My toddler tends to not be so interested in having the same meal two days in a row and I love to repurpose meals.  At any rate, my husband came up with this idea.  Very easy, filled with veggies and modifiable based on what you have at home!

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  • 1 tbsp olive, avocado or canola oil
  • 2 cloves garlic, minced
  • 1 can chickpeas, drained and rinsed
  • Chopped veggies (I used 2 stalks celery, 1 zucchini and 1/2 cup frozen corn)
  • 1 tsp cumin
  • 3-4 cups pumpkin soup (click here for the recipe)
  • 1/2 cup shredded cheese of your choice


  1. Preheat oven to 350 F
  2. Place a large dutch oven or oven safe pot over medium and add 1 tbsp oil.  Add garlic and sautee about 1 minute
  3. Add chickpeas, chopped vegetables and cumin and sautee about 3-4 mins
  4. Add pumpkin soup and mix well
  5. Remove from heat
  6. Sprinkle cheese on top
  7. Place in the oven for about 10-15 minutes, until cheese is melted and starts browning
  8. Enjoy!!