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/
This pumpkin soup is topped with smoky roasted chickpeas and fresh thyme, making it the ultimate cozy autumn recipe for busy weeknights!
1HR 35MINS
$2.35
Ingredients
Servings
8
2
Sugar Pumpkins
1/3 cup
2
Shallots, diced
2 cloves
1 1/2 cups
Vegetable Stock
1/2 cup
Almond Milk
2 Tbsp
1/2 tsp
to taste
to taste
Ground Nutmeg
2 cans
(15 oz)
(15 oz)
Chickpeas, rinsed, drained
3 Tbsp
1 Tbsp
1/2 Tbsp
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
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/