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RECIPE
18 INGREDIENTS10 STEPS1hr 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!
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Estimated Total: Estimated Total:
Fulfilled by
Live Eat Learn
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

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 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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