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RECIPE
18 INGREDIENTS 10 STEPS 1hr 35min

Pumpkin Soup with Smoky Roasted Chickpeas

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!
Showing you how to make easy vegetarian recipes, one ingredient at a time.
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Showing you 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
1/3 cup
2
Shallots , diced
2 cloves
Garlic , minced
1 1/2 cups
Vegetable Stock
1/2 cup
Almond Milk
1/2 tsp
to taste
Ground Nutmeg
2 cans
(15 oz)
Chickpeas , rinsed, drained
3 Tbsp
Tamari Soy Sauce
1 Tbsp
1/2 Tbsp
1 tsp
to taste
Ground Cinnamon
to taste
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Delivery & Pickup From
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Fulfilled by
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Nutrition Per Serving

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CALORIES
275
FAT
11.1 g
PROTEIN
9.1 g
CARBS
39.5 g

Cooking Instructions

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Step 1
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 (2 Tbsp) 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.
Step 2
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.
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Nutrition Per Serving
Calories
275
% Daily Value*
Fat
11.1 g
14%
Saturated Fat
1.6 g
8%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
39.5 g
14%
Fiber
6.9 g
25%
Sugars
13.2 g
--
Protein
9.1 g
18%
Sodium
962.9 mg
42%
Vitamin D
0.2 µg
1%
Calcium
133.3 mg
10%
Iron
3.8 mg
21%
Potassium
1119.4 mg
24%
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