Ingredients

2 Sugar Pumpkins

5 tablespoons Olive Oil

1 Red Bell Pepper

2 Shallots

2 cloves Garlic

1 1/2 cups Vegetable Stock

1/2 cup Almond Milk

2 tablespoons Maple Syrup (plus 2 teaspoons for soup)

1/2 teaspoon Salt

Ground Black Pepper, to taste

Ground Nutmeg, to taste

2 cans Chickpeas

3 tablespoons Tamari Soy Sauce

1 1/4 tablespoons Sriracha

1 teaspoon Paprika

Ground Cinnamon, to taste

Fresh Thyme, to taste (optional garnish)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Chop the tops off the sugar pumpkins and cut them in half lengthwise. Scoop out the seeds and stringy bits with a spoon. Rub 2 tablespoons of olive oil inside each half, then place face down on a baking sheet and roast for about 1 hour, or until fork tender.

Step 2: Place the whole red bell pepper on a rack above the pumpkins in the oven. Roast, turning every 10 minutes, until the skin is nearly blackened.

Step 3: Dry the chickpeas on paper towels, removing any loose skins. In a bowl, whisk together 2 tablespoons olive oil, tamari soy sauce, sriracha, 2 tablespoons maple syrup, and paprika. Toss the chickpeas gently in this mixture and spread them on a baking tray.

Step 4: Remove the pumpkins from the oven once tender and replace the tray with chickpeas. Keep the bell pepper in the oven. Increase the oven temperature to 400°F (200°C) and bake chickpeas for about 20 minutes, shaking the tray halfway through.

Step 5: When the chickpeas are done, turn off the oven but leave them inside to stay warm. Remove the bell pepper, place it in a bowl, cover with plastic wrap, and let it rest for a few minutes to loosen the skin.

Step 6: Scoop the pumpkin flesh from the skins and set aside. Peel the bell pepper skin off, remove seeds and stem, then chop into chunks.

Step 7: In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped shallots and garlic, cooking until shallots become translucent.

Step 8: Add pumpkin flesh, roasted bell pepper, vegetable stock, almond milk, and 2 teaspoons maple syrup to the pot. Stir well.

Step 9: Puree the mixture with an immersion blender or in batches using a standing blender until smooth.

Step 10: Return the soup to the pot and season with salt, black pepper, cinnamon, and nutmeg to taste. Adjust seasonings as needed.

Step 11: Ladle the soup into bowls and top each serving with a handful of smoky roasted chickpeas. Garnish with fresh thyme if desired. Serve warm and enjoy!

Tips & Variations

Use white or yellow pumpkin if sugar pumpkin is unavailable; the flavor will be slightly different but still delicious.

For extra creaminess, substitute almond milk with coconut milk or add a splash of heavy cream.

Adjust the sriracha to control the spice level of the chickpeas, or omit for a milder topping.

Roast the chickpeas separately if you prefer them extra crispy without affecting the soup’s cooking time.

Storage

Store leftover pumpkin soup in an airtight container in the refrigerator for up to 3 days. The roasted chickpeas are best kept separate in a cool, dry place to preserve their crunch, or refrigerated for up to 2 days. Reheat the soup gently on the stove or in the microwave, stirring occasionally. Add the chickpeas just before serving to maintain their texture.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan using almond milk and vegetable stock. Just be sure to use tamari or soy sauce without fish additives.

How do I prevent the chickpeas from becoming soggy?

Dry the chickpeas thoroughly before roasting and toss them evenly with oil and spices. Roast at a high temperature, shaking the pan halfway through, and store them separately to keep them crispy.