This pumpkin soup is topped with smoky roasted chickpeas and fresh thyme, making it the ultimate cozy autumn recipe for busy weeknights!
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 35MINS
Total Time
$2.35
Cost Per Serving
Ingredients
Servings
8
us / metric
2
Sugar Pumpkins
2
Shallots, diced
1 1/2 cups
Vegetable Stock
1/2 cup
Almond Milk
to taste
Sponsored
Simply Organic Nutmeg, Ground
2 cans
(15 oz)
(15 oz)
Chickpeas, rinsed, drained
to taste
Sponsored
Simply Organic Cinnamon, Ground
Nutrition Per Serving
Calories
271
Fat
11.1 g
Protein
8.8 g
Carbs
38.7 g