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RECIPE
18 INGREDIENTS 11 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!
Call me Bond. Sarah Bond. I'm here to help you learn how to make easy vegetarian recipes, one ingredient at a time.
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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/
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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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
103
FAT
8.7 g
PROTEIN
0.8 g
CARBS
5.9 g

Cooking Instructions

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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.

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4.6
5 Ratings
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Nutrition Per Serving
Calories
103
% Daily Value*
Fat
8.7 g
11%
Saturated Fat
1.2 g
6%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
5.9 g
2%
Fiber
0.2 g
1%
Sugars
5.0 g
--
Protein
0.8 g
2%
Sodium
616.9 mg
27%
Vitamin D
0.2 µg
1%
Calcium
38.5 mg
3%
Iron
0.3 mg
2%
Potassium
43.6 mg
1%
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