18 INGREDIENTS 11 STEPS 1hr 35min

Pumpkin Soup with Smoky Roasted Chickpeas

RECIPE

4.6
5 Ratings
This pumpkin soup is topped with smoky roasted chickpeas and fresh thyme, making it the ultimate cozy autumn recipe for busy weeknights!
Pumpkin Soup with Smoky Roasted Chickpeas Recipe | SideChef
This pumpkin soup is topped with smoky roasted chickpeas and fresh thyme, making it the ultimate cozy autumn recipe for busy weeknights!
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Live Eat Learn
Call me Bond. Sarah Bond. I'm here to help you learn how to make easy vegetarian recipes, one ingredient at a time.
https://www.liveeatlearn.com/
1hr 35min
Total Time
$2.35
Cost Per Serving

Ingredients

Servings
8
US / METRIC
2
Sugar Pumpkins
2
Shallots , diced
2 cloves
Garlic , minced
360 mL
Vegetable Stock
120 mL
Almond Milk
3 g
to taste
Ground Nutmeg
2 cans
(15 oz)
Chickpeas , rinsed, drained
to taste
Ground Cinnamon
to taste
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Nutrition Per Serving

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CALORIES
271
FAT
11.1 g
PROTEIN
8.8 g
CARBS
38.7 g

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Chop the tops off the Sugar Pumpkins (2) , cut them in half lengthwise, and scoop out the seeds/stringy bits with a spoon. Rub Olive Oil (30 mL) 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.
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Nutrition Per Serving
Calories
271
% Daily Value*
Fat
11.1 g
14%
Saturated Fat
1.6 g
8%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
38.7 g
14%
Fiber
6.7 g
24%
Sugars
13.0 g
--
Protein
8.8 g
18%
Sodium
916.4 mg
40%
Vitamin D
0.2 µg
1%
Calcium
133.0 mg
10%
Iron
3.8 mg
21%
Potassium
1103.8 mg
23%
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