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.
Servings: 4 servings
Ingredients
Chickpeas
- 1 15-oz can chickpeas rinsed and drained, 425 g
- 1 Tbsp olive oil 15 mL
- 1 Tbsp soy sauce use tamari for a gluten-free option, 15 mL
- 2 tsp sriracha 10 g
- 1 tsp maple syrup 5 mL
- 1 tsp smoked paprika
Soup
- 1 Tbsp olive oil 15 mL
- 2 shallots diced
- 2 cloves garlic minced
- 3 15-oz cans pumpkin puree* or 2 pie pumpkins, or 6 cups puree
- ½ cup roasted red bell pepper about 1 pepper
- 2 cup vegetable broth 475 mL
- ½ tsp salt
- ½ tsp each ground pepper, cinnamon
- ½ cup heavy cream can use dairy-free cream or coconut milk, 120 mL
- Optional garnish: feta cheese
Instructions
- 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.
- 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.
- 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).
- 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.
- Serve: Ladle soup into a bowl and top with a handful of chickpeas. Serve warm, optionally garnished with crumbled feta cheese.
Video
Notes
To make your own pumpkin puree
- Chop the tops off of 2 sugar (pie) pumpkins, cut them in half lengthwise, and scoop out the seeds and 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 350F (175C) until flesh is ultra fork-tender.
- Scoop or peel the innards from the skins and use them instead of the pumpkin puree.
To make your own roasted pepper
- 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.
- Place the pepper in a bowl, cover it with plastic wrap or a plate, and set aside for a few minutes to let the skin loosen.
- Gently peel off the pepper's skin, remove the seeds and stem, and chop it into chunks.
Common Questions
Can I make this ahead? Yes! It actually gets better as it sits. The flavors deepen overnight. Store in the fridge up to 5 days. Can I freeze it? Yep! Let cool, portion into containers, and freeze up to 2 months. Reheat gently and whisk in a splash of broth, cream, or coconut milk. What if my soup tastes too sweet? That can happenswith canned pumpkin. Add more salt, a splash of vinegar, or even a pinch of cayenne to balance it out.Nutrition
Serving: 1serving | Calories: 249kcal | Carbohydrates: 39g | Protein: 8g | Fat: 8g | Saturated Fat: 1.1g | Cholesterol: 1mg | Sodium: 863mg | Potassium: 298mg | Fiber: 8.3g | Sugar: 12.8g | Calcium: 117mg | Iron: 3mg
