Back-to-Busy Meal Plan: Pumpkin Chickpea Soup With Cheesy Toast (+ Leftover Egg Sandwiches)

Note: The Back-to-Busy Meal Plan includes five days of dinners, as well as five next-day lunch recipes that use up leftovers from the night before. Make sure to read both recipes ahead of time to avoid throwing away essential ingredients. 

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Creamy, cozy, and great for a group, this recipe is a uniquely savory take on a classic fall dinnertime combo. Pumpkin, chickpeas, and paprika make the rich soup hearty and flavorful, while the cheesy egg toasts combine gruyere cheese with sourdough bread and lemon zest for a dippable side that could almost be considered a sandwich. The next day, toss together the remaining eggs to create an herby egg salad that’s perfect between slices of bread or in a wrap.

Dinner: Pumpkin Chickpea Soup With Cheesy Toast

Yield: 4 servings
Active Time: 25 minutes
Total Time: 25 minutes

Ingredients:

¼ cup + 2 tablespoons olive oil 
1 cup whole cherry tomatoes 
1 cup prepped sliced celery
1 cup roasted carrots*
2 10-ounce pouches chickpeas
1 can pumpkin 
2 teaspoons garlic powder
½ teaspoon paprika
¾ teaspoon salt
1 32-ounce carton broth 
3-4 slices sourdough bread
2 hardboiled eggs, peeled*
4-6 tablespoons gruyere or white cheddar, grated
2 tablespoons fresh parsley, finely chopped 
1 tablespoon fresh basil, finely chopped
1 ½ teaspoons fresh lemon juice
½ teaspoon lemon zest
Small pinch of salt
Small pinch of black pepper

*Prepared during Sunday Meal Prep

Instructions:

Preheat the broiler on the oven or toaster oven. 

Set a large pot over medium-high heat and add olive oil. Once shimmering, add the cherry tomatoes and sauté for a few minutes, stirring occasionally, until they become warm, saucy, and start to burst. Lower the heat to medium-low and add the celery. Cook for another few minutes, stirring occasionally, just until it softens (don’t let it brown).

While the celery softens, place the sourdough slices on a baking sheet and toast under the broiler for 1-2 minutes, keeping a close eye to avoid burning. Remove and set aside once golden. Leave the broiler on.

To the pot, stir in the roasted carrots and chickpeas. Let everything warm through and cook together for a couple of minutes, then add the pumpkin, garlic powder, paprika, and a generous pinch of salt. Stir well to combine and let simmer gently for another 2-3 minutes. Reduce heat if needed to prevent sticking.

Pour in the broth and bring the soup to a gentle simmer. Let cook uncovered for 8-10 minutes.

Meanwhile, prepare the herb oil by whisking all ingredients together in a small bowl. Set aside.

In a separate bowl, smash the boiled eggs with a fork, season with salt and pepper, and set aside.

Top each slice of toasted sourdough with grated cheese, then return the baking sheet to the broiler or toaster oven for another minute to melt the cheese. Once melted, top each toast with a portion of the smashed egg.

Blend the soup with an immersion blender or in a countertop blender until smooth or slightly textured. If desired, stir in a splash of milk or cream and warm through.

Serve the soup alongside the cheesy egg toasts, and finish both with a generous drizzle of herb oil.

Recipe credit: Aubrey Devin

Next-Day Lunch: Sweet Corn & Basil Egg Sandwiches 

Yield: 4 servings
Active Time: 10 minutes
Total Time: 10 minutes

Ingredients:

2 hardboiled eggs, peeled and chopped*
1-2 tablespoons parsley, finely chopped
1-2 tablespoons basil, finely chopped
¾ cup chopped celery*
½-¾ cup corn kernels, sliced off from the cob*
3-4 tablespoons mayonnaise 
1 teaspoon lemon juice
½ teaspoon lemon zest
Salt and pepper to taste
¼-⅓ cup gruyere or white cheddar, grated
Sandwich bread slices or wraps
Outer romaine leaves

Optional garnishes: Chili oil, basil leaves 

*Prepared during Sunday Meal Prep

Instructions:

In a medium-large mixing bowl, add the chopped eggs, herbs, celery, corn, mayo, lemon juice, and lemon zest. Mix well until combined fully. Season with salt and pepper to taste. Cover and refrigerate until ready to assemble the next day.

When ready to serve, drizzle chili oil (if using) onto the egg mixture and stir to combine. Layer a few romaine leaves on a bread slice or wrap, add basil (if using), sprinkle about 1 tbsp grated cheese, then spoon egg mixture on top. Top with another slice of bread or wrap it up. 

Serve with your favorite potato chips.

Recipe credit: Aubrey Devin