1Tbspsoy sauceuse tamari for a gluten-free option, 15 mL
2tspsriracha10 g
1tspmaple syrup5 mL
1tspsmoked paprika
Soup
1Tbspolive oil15 mL
2shallotsdiced
2clovesgarlicminced
315-oz canspumpkin puree*or 2 pie pumpkins, or 6 cups puree
1roasted red bell pepper*
1 ½cupvegetable stock350 mL
½cupplain almond milk120 mL
½tspsalt
¼tspeach ground pepper, cinnamon
Optional garnish: thyme, feta cheese
Instructions
Chickpeas: Preheat oven to 400°F (204°C). Thoroughly dry chickpeas with a paper towel, then toss together with olive oil, soy, sriracha, maple, and paprika. Spread onto a parchment-lined baking sheet and bake for 20 minutes, or until golden brown and a little crispy. Let sit in the oven to stay warm while you make the soup.
Soup: Meanwhile, bring olive oil to medium heat. Add shallots and garlic, cooking until shallots become a bit translucent. Stir in the pumpkin, roasted bell pepper, vegetable stock, almond milk, and seasonings.
Puree: Before the soup gets too warm, blend until smooth. This is easiest with a handheld immersion blender, or you can transfer the soup to a countertop blender.
Serve: If you used a countertop blender, return soup to the pot over medium heat. Bring to a gentle simmer. Taste and adjust seasonings as needed. Ladle a cup of soup into a bowl and top with a handful of chickpeas. Serve warm and with love, optionally garnished with thyme and crumbled feta cheese.
Notes
To make your own pumpkin puree: You can make this pumpkin soup with whole pumpkins! You'll need 2 sugar (pie) pumpkins. 1. Chop the tops off the pumpkins, cut them in half lengthwise, and scoop out the seeds and stringy bits with a spoon. 2. 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 350F (175C), until flesh is ultra fork tender. 3. Scoop or peel the innards from the skins and use in place of the pumpkin puree (guide for homemade pumpkin puree here!)To make your own roasted red pepper: 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. 1. Set a whole red bell pepper directly onto a rack above the pumpkin. Let this roast until it’s nearly black, turning it every 10 minutes or so. 2. Place pepper in a bowl, cover the bowl with plastic wrap, and set aside for a few minutes to let the skin loosen. 3. Gently peel off the skin of the pepper, remove the seeds and stem, and chop it into chunks.