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RECIPE
18 INGREDIENTS10 STEPS1HR 35MIN

Pumpkin Soup with Smoky Roasted Chickpeas

4.6
5 Ratings

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This pumpkin soup is topped with smoky roasted chickpeas and fresh thyme, making it the ultimate cozy autumn recipe for busy weeknights!
1HR 35MIN
Total Time

Live Eat Learn

Showing you how to make easy vegetarian recipes, one ingredient at a time.
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Ingredients

US / METRIC
Servings:
8
Serves 8
2
Sugar Pumpkins
1/3 cup
2
Shallots , diced
2 cloves
Garlic , minced
1 1/2 cups
Vegetable Stock
1/2 cup
Almond Milk
2 Tbsp
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 Pumpkin (2), cut them in half lengthwise, and scoop out the seeds/stringy bits with a spoon. Rub Olive Oil (2 tablespoon) 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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