Easy Pumpkin Soup With Smoky Maple Chickpeas
This easy pumpkin soup is made with just a few ingredients and topped with smoky roasted chickpeas—perfect for a cozy, crowd-pleasing dinner on busy weeknights.
Ingredients
- 115-oz can chickpeas (rinsed and drained, 425 g)
- 1 tbspolive oil (15 ml)
- 1 tbspsoy sauce (use tamari for a gluten-free option, 15 ml)
- 2 tspsriracha (10 g)
- 1 tspmaple syrup (5 ml)
- 1 tspsmoked paprika
- 1 tbspolive oil (15 ml)
- 2shallots (diced)
- 2 clovesgarlic (minced)
- 315-oz cans pumpkin puree* (or 2 pie pumpkins, or 6 cups puree)
- ½ cuproasted red bell pepper (about 1 pepper)
- 2 cupvegetable broth (475 ml)
- ½ tspsalt
- ½ tspeach ground pepper, cinnamon
- ½ cupheavy cream (can use dairy-free cream or coconut milk, 120 ml)
- optional garnish: feta cheese
Directions
- 1
Chickpeas: Preheat oven to 400°F (204°C). Drain and dry 1 15-oz can chickpeas with a paper towel, then toss with 1 Tbsp olive oil, 1 Tbsp soy sauce, 2 tsp sriracha, 1 tsp maple syrup, and 1 tsp smoked paprika. Spread onto a parchment-lined baking sheet and bake for 20 minutes, stirring a few times during cooking, until golden brown and a little crispy. Let sit in the oven to stay warm while you make the soup.
- 2
Soup: Meanwhile, bring 1 Tbsp olive oil to medium heat. Add 2 shallots (diced) and 2 cloves garlic (minced), cooking until the shallots become translucent. Stir in 3 15-oz cans pumpkin puree*, ½ cup roasted red bell pepper, 2 cup vegetable broth, ½ tsp salt, and ½ tsp each ground pepper, cinnamon.
- 3
Puree: Before the soup gets too warm, blend until smooth (this is easiest with a handheld immersion blender, or transfer the soup to a countertop blender).
- 4
Simmer: Bring the blended soup to a gentle simmer until hot, then stir in ½ cup heavy cream right before serving. Taste and adjust seasonings as needed.
- 5
Serve: Ladle soup into a bowl and top with a handful of chickpeas. Serve warm, optionally garnished with crumbled feta cheese.