Pumpkin Soup with Smoky Roasted Chickpeas
This pumpkin soup is topped with smoky roasted chickpeas and fresh thyme, making it the ultimate cozy autumn recipe for busy weeknights!
I’m not usually a soup person. Blame it on the impatience in having to eat it one sip at a time, or my Pavlovian association between soup and being sick. But when I saw this recipe for pumpkin soup with crispy bacon and chickpeas, I decided I could probably be a soup person.
But then I remembered that I vowed to make this corner of the internet meatless. I briefly considered **asterisk-ing** that vow with *except for bacon and prosciutto, until I remember this killer recipe from Sarah over at Well and Full. With a careful combination of spices and sauces, she transforms coconut flakes into crispy mock bacon. And after the wild success that was chickpea week, I figured we could apply those flavor combinations to some roasted chickpeas! One thing led to another and this bonkers tasty, smoky, hearty, savory-yet-sweet-yet-spicy soup was born.
How to Make Pumpkin Soup from Scratch
It’s pretty simple but let’s just go through the steps right here now so ya don’t get all turned around. Start with pumpkin. Sugar pumpkins (also known as pie pumpkins) are smaller and sweeter than the traditional jack-o-lantern variety. So get two of these (plus more if you want to be adorable and serve this soup IN THE ACTUAL pumpkin), scoop out the seeds and gunk, halve them, drizzle in some oil, and roast them for about an hour.
At the same time, we’re going to roast a red bell pepper. This is probably one of the best flavors known to man. Just stick it directly onto the oven rack above the pumpkin (to catch any pepper-y drips), and let it blacken.
On to the roasted chickpeas!
Now’s a good time to whisk together the chickpea sauces and seasonings then mix the chickpeas into that. We won’t roast them quite as long as we did with the Roasted Chickpeas from a few weeks ago, but the concept is about the same (the concept being that these will become the very essence of the soup and also your life and you’ll be forced to go buy chickpeas in bulk to supply your exponentially growing appetite for these insy flavor vessels).
When the pumpkin is ready, we’ll swap it with the chickpeas, leaving the bell pepper in there to finish up. This brings us to the most cathartic part of this process. When the bell pepper is black (or the chickpeas are done, whichever comes first…we ain’t got all day), take it out. throw it right into a bowl, and cover it with plastic wrap. After a few minutes in the bowl, the skin should easily separate from the pepper.
Then you’ll just get some shallots and garlic sizzling in a pot and mix in the pumpkin, roasted bell pepper, a bit of vegetable stock, almond milk, and a touch of maple syrup. Puree it with whatever means you have on hand (optimally an immersion hand blender, less-than-optimally my ten year old blender that threatens to fall apart and spill its contents with every flip of the switch).
Mix in a few seasonings to taste (salt + pepper + cinnamon + nutmeg), ladle it out, and top with the best damn roasted chickpeas you ever did taste.
Pumpkin Soup with Smoky Roasted Chickpeas
- 2 sugar pumpkins aka pie pumpkins, or 5 cups [1.2 kg] puree
- 2 Tbsp olive oil 30 mL, divided
- 1 red bell pepper
- 2 shallots diced
- 2 cloves garlic minced
- 1 ½ cup vegetable stock 350 mL
- ½ cup plain almond milk 120 mL
- 2 Tbsp maple syrup 30 mL
- ½ tsp salt 3 g
- ¼ tsp each of ground pepper .5 g, cinnamon, nutmeg
- 2 15-oz cans chickpeas 850 g, rinsed and drained
- 2 Tbsp olive oil 30 mL
- 3 Tbsp tamari 45 mL
- 4 tsp sriracha 20 mL
- 2 tsp maple syrup 10 mL
- 1 tsp paprika 2 g
- Chop the tops off the pumpkins, cut them in half lengthwise, and scoop out the seeds/stringy bits with a spoon.
- Rub a touch of olive oil on the inside of each, just 1 Tbsp total, then place face down on a baking sheet and roast for about 1 hour at 350 degrees F (175 C), until flesh is ultra fork tender.
- Set a whole red bell pepper directly onto a rack above the pumpkin. We’ll let this roast until it’s nearly black, turning it every 10 minutes or so.
- While that’s going, thoroughly dry chickpeas with a paper towel, removing any skins that come off. Whisk together 2 Tbsp olive oil, tamari, sriracha, maple syrup, and paprika, then gently mix in chickpeas. Spread onto a rimmed, greased baking sheet.
- When pumpkin is tender, remove from oven and replace with the chickpeas, leaving the bell pepper in there. Increase heat to 400 degrees F and bake about 20 minutes, shaking the chickpea pan halfway through to help them toast evenly.
- When the chickpeas are done, turn off the oven but leave them in there to stay warm. The bell pepper should be good enough at this point too, so take it out, set it in a bowl, cover the bowl with plastic wrap, and set aside for a few minutes to let the skin loosen.
- Back to the pumpkin. Scoop or peel the innards from the skins and set aside.
- Gently peel off the skin of the pepper, remove the seeds and stem, and chop it into chunks.
- In a large pot, bring 1 Tbsp olive oil to medium heat. Add shallots and garlic and cook until shallots become a bit translucent. Stir in the pumpkin, roasted bell pepper, vegetable stock, almond milk, and maple syrup.
- Puree using either a handheld immersion blender or, working in batches, puree the mix in a standing blender.
- Pour the soup back into the large pot and add salt, pepper, cinnamon, and nutmeg, being sure to taste-test for any seasoning modifications.
- Ladle a cup of soup into a bowl and top with a handful of chickpeas. Optionally garnish with thyme. Serve warm and with love!
Hi, I’m Sarah!
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