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!!