Name: Pumpkin Soup with Smoky Roasted Chickpeas
Total time: PT5700.0S
Yield: 8
Ingredients: 2 Sugar Pumpkin; 5 tablespoon Olive Oil; 1 Red Bell Pepper; 2 Shallot; 2 clove Garlic; 1 1/2 cup Vegetable Stock; 1/2 cup Almond Milk; 2 tablespoon Maple Syrup; 1/2 teaspoon Salt; to taste Ground Black Pepper; to taste Ground Nutmeg; 2 can Chickpeas; 3 tablespoon Tamari Soy Sauce; 1 1/4 tablespoon Sriracha; 2 teaspoon Maple Syrup; 1 teaspoon Paprika; to taste Ground Cinnamon; to taste Fresh Thyme

This pumpkin soup is topped with smoky roasted chickpeas and fresh thyme, making it the ultimate cozy autumn recipe for busy weeknights!

Low-Fat

Oven

Intermediate

Pumpkin Soup with Smoky Roasted Chickpeas

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

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sugars

protein

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Sugar Pumpkin

Olive Oil

tablespoon

Red Bell Pepper

Shallot

Garlic

clove

Vegetable Stock

Almond Milk

Maple Syrup

Salt

teaspoon

Ground Black Pepper

to taste

Ground Nutmeg

Chickpeas

Tamari Soy Sauce

Sriracha

Paprika

Ground Cinnamon

Fresh Thyme

Blender

Stove

Preheat the oven to 350 degrees F (180 degrees C).

Chop the tops off the {@0:}, cut them in half lengthwise, and scoop out the seeds/stringy bits with a spoon. Rub {@1:} on the inside of each, then place face down on a baking sheet and roast for about 1 hour at 350 degrees F or until fork tender.

Chop the tops off the Sugar Pumpkin  (2 N/A), cut them in half lengthwise, and scoop out the seeds/stringy bits with a spoon. Rub Olive Oil (2 tablespoon) on the inside of each, then place face down on a baking sheet and roast for about 1 hour at 350 degrees F or until fork tender.

Chop the tops off the Sugar Pumpkin (2), cut them in half lengthwise, and scoop out the seeds/stringy bits with a spoon. Rub Olive Oil (2 tablespoon) on the inside of each, then place face down on a baking sheet and roast for about 1 hour at 350 degrees F or until fork tender.

Set a whole {@0:} directly onto a rack above the pumpkin. Roast until it is nearly black, turning it every 10 minutes or so.

Set a whole Red Bell Pepper (1 N/A) directly onto a rack above the pumpkin. Roast until it is nearly black, turning it every 10 minutes or so.

Set a whole Red Bell Pepper (1) directly onto a rack above the pumpkin. Roast until it is nearly black, turning it every 10 minutes or so.

Dry {@2:} with a paper towel, removing any skins that come off. Whisk together {@3:}, {@0:}, {@4:}, {@1:} and {@5:}. Gently mix in chickpeas. Spread onto a baking tray.

Dry Chickpeas (2 can) [rinsed, drained] with a paper towel, removing any skins that come off. Whisk together Olive Oil (2 tablespoon), Tamari Soy Sauce (3 tablespoon), Sriracha (1 1/4 tablespoon), Maple Syrup (2 tablespoon) and Paprika (1 teaspoon). Gently mix in chickpeas. Spread onto a baking tray.

Dry Chickpeas (2 can) with a paper towel, removing any skins that come off. Whisk together Olive Oil (2 tablespoon), Tamari Soy Sauce (3 tablespoon), Sriracha (1 1/4 tablespoon), Maple Syrup (2 tablespoon) and Paprika (1 teaspoon). Gently mix in chickpeas. Spread onto a baking tray.

When pumpkin is tender, remove from oven and replace with the chickpeas, leaving the bell pepper in there. Increase heat to 400 degrees F and bake about 20 minutes, shaking the chickpea pan halfway through to help them toast evenly.

When the chickpeas are done, turn off the oven but leave them in there to stay warm. Take the bell pepper out, set it in a bowl, cover the bowl with plastic wrap, and set aside for a few minutes to let the skin loosen.

Scoop or peel the innards of from the skins of the pumpkins and set aside. Gently peel off the skin of the pepper, remove the seeds and stem, and chop it into chunks.

In a large pot, heat up {@3:}. Add {@4:} and {@5:}  and cook until shallots are translucent. Stir in the pumpkin, roasted bell pepper, {@1:}, {@0:} and {@2:}.

In a large pot, heat up Olive Oil (1 tablespoon). Add Shallot (2 N/A) and Garlic (2 clove)  and cook until shallots are translucent. Stir in the pumpkin, roasted bell pepper, Vegetable Stock (1 1/2 cup), Almond Milk (1/2 cup) and Maple Syrup (2 teaspoon).

In a large pot, heat up Olive Oil (1 tablespoon). Add Shallot (2) and Garlic (2 clove)  and cook until shallots are translucent. Stir in the pumpkin, roasted bell pepper, Vegetable Stock (1 1/2 cup), Almond Milk (1/2 cup) and Maple Syrup (2 teaspoon).

Puree the mixture using either a handheld immersion blender or, working in batches, puree the mix in a standing blender.

Pour the soup back into the large pot and add {@3:}, {@0:}, {@1:}, and {@2:}, being sure to taste-test for any seasoning modifications.

Pour the soup back into the large pot and add Salt (1/2 teaspoon), Ground Black Pepper ( to taste), Cinnamon ( to taste), and Nutmeg ( to taste), being sure to taste-test for any seasoning modifications.

Pour the soup back into the large pot and add Salt (1/2 teaspoon), Ground Black Pepper (to taste), Ground Cinnamon (to taste), and Ground Nutmeg (to taste), being sure to taste-test for any seasoning modifications.

Ladle a cup of soup into a bowl and top with a handful of chickpeas. Optionally garnish with {@0:}. Serve warm and with love!

Ladle a cup of soup into a bowl and top with a handful of chickpeas. Optionally garnish with Thyme ( to taste). Serve warm and with love!

Ladle a cup of soup into a bowl and top with a handful of chickpeas. Optionally garnish with Fresh Thyme (to taste). Serve warm and with love!

Pumpkin Soup with Smoky Roasted Chickpeas

4.6

1HR 35MINS

$2.35

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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