Description
This Pumpkin Soup with Smoky Roasted Chickpeas is a comforting and flavorful autumn dish that combines the natural sweetness of roasted sugar pumpkin and red bell pepper with the delightful smoky crunch of seasoned chickpeas. Creamy, subtly spiced, and garnished with fresh thyme, this soup makes a perfect warm meal for chilly days.
Ingredients
Scale
Soup Ingredients
- 2 Sugar Pumpkins
- 1 Red Bell Pepper
- 2 Shallots
- 2 cloves Garlic
- 1 1/2 cups Vegetable Stock
- 1/2 cup Almond Milk
- 2 tablespoons Maple Syrup (divided: 2 tsp in soup, 2 Tbsp for chickpeas)
- 1/2 teaspoon Salt
- Ground Black Pepper, to taste
- Ground Nutmeg, to taste
- Ground Cinnamon, to taste
- 1 tablespoon Olive Oil (for cooking shallots and garlic)
- Fresh Thyme, to taste (optional garnish)
Roasted Pumpkin and Pepper
- 2 tablespoons Olive Oil (for rubbing pumpkin)
Smoky Roasted Chickpeas
- 2 cans Chickpeas (drained and dried)
- 3 tablespoons Tamari Soy Sauce
- 1 1/4 tablespoons Sriracha
- 2 tablespoons Maple Syrup
- 2 tablespoons Olive Oil
- 1 teaspoon Paprika
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for roasting the pumpkin and bell pepper.
- Prepare and Roast Pumpkin: Cut off the tops of the two sugar pumpkins, halve them lengthwise, and scoop out seeds and stringy bits. Rub 2 tablespoons of olive oil inside, place face down on a baking sheet, and roast for about 1 hour until fork tender.
- Roast Red Bell Pepper: Place the whole red bell pepper on a rack above the pumpkin in the oven. Roast, turning every 10 minutes, until the skin is nearly blackened.
- Prepare Smoky Chickpeas: Dry the chickpeas thoroughly and remove any loose skins. In a bowl, whisk 2 tablespoons olive oil, 3 tablespoons tamari soy sauce, 1 1/4 tablespoons sriracha, 2 tablespoons maple syrup, and 1 teaspoon paprika. Toss chickpeas in this mixture and spread on a baking tray.
- Roast Chickpeas: Once the pumpkin is done, remove it from the oven and increase the temperature to 400°F (205°C). Place the chickpea tray in the oven along with the bell pepper and roast chickpeas for about 20 minutes, shaking halfway through for even toasting.
- Steam Bell Pepper Skin: Remove chickpeas when done but keep warm in the oven. Place the roasted bell pepper into a bowl, cover with plastic wrap, and let it sit for a few minutes to loosen its skin.
- Prepare Pumpkin and Bell Pepper: Scoop the soft pumpkin flesh from its skin and set aside. Peel the bell pepper skin off, discard seeds and stem, then chop the flesh into chunks.
- Sauté Aromatics: In a large pot, heat 1 tablespoon olive oil. Add chopped shallots and garlic cloves and sauté until the shallots become translucent and fragrant.
- Add Vegetables and Liquids: Stir in the roasted pumpkin, chopped roasted bell pepper, vegetable stock, almond milk, and 2 teaspoons maple syrup.
- Puree Soup: Use an immersion blender or transfer the mixture in batches to a standing blender. Puree until smooth and creamy.
- Season Soup: Return the pureed soup to the pot. Add 1/2 teaspoon salt, ground black pepper, ground cinnamon, and ground nutmeg to taste. Stir well and adjust seasoning if needed.
- Serve: Ladle soup into bowls, top with a handful of smoky roasted chickpeas, and garnish with fresh thyme if desired. Serve warm and enjoy!
Notes
- Remove the skins from the roasted red bell pepper carefully to avoid bitterness and enhance flavor.
- Dry the canned chickpeas thoroughly before seasoning and roasting to ensure crispiness.
- You can adjust the level of spiciness by varying the amount of sriracha used in the chickpea mix.
- This soup is vegan and dairy-free, using almond milk as a creamy alternative.
- Roasting the pumpkin and bell pepper enhances the natural sweetness and adds depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Keywords: Pumpkin Soup, Roasted Chickpeas, Vegan Soup, Fall Soup, Smoky Soup, Roasted Pumpkin, Healthy Soup, Comfort Food
