Beans & Legumes

Pumpkin Soup with Smoky Roasted Chickpeas

18 INGREDIENTS • 11 STEPS • 1HR 35MINS

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

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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/

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

1HR 35MINS

Total Time

$2.35

Cost Per Serving

Ingredients

Servings

8

us / metric

2

Sugar Pumpkins

1/3 cup

1

Red Bell Pepper

2

Shallots, diced

2 cloves

Garlic, minced

1 1/2 cups

Vegetable Stock

1/2 cup

Almond Milk

2 Tbsp

as needed

to taste

Ground Black Pepper

to taste

Ground Nutmeg

2 cans
(15 oz)

Chickpeas, rinsed, drained

3 Tbsp

Tamari Soy Sauce

4 tsp

2 tsp

1 tsp

to taste

Ground Cinnamon

to taste

Nutrition Per Serving

VIEW ALL

Calories

271

Fat

11.1 g

Protein

8.8 g

Carbs

38.7 g

Pumpkin Soup with Smoky Roasted Chickpeas

Save

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/

Cooking InstructionsHide images

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 (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 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 3

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