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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
$2.36
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
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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Nutrition Per Serving

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CALORIES
418
FAT
11.9 g
PROTEIN
14.4 g
CARBS
74.7 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
418
% Daily Value*
Fat
11.9 g
15%
Saturated Fat
1.9 g
10%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
74.7 g
27%
Fiber
9.5 g
34%
Sugars
28.2 g
--
Protein
14.4 g
29%
Sodium
958.4 mg
42%
Vitamin D
0.2 µg
1%
Calcium
248.0 mg
19%
Iron
8.2 mg
46%
Potassium
2966.9 mg
63%
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