1Tbspsoy sauceuse tamari for a gluten-free option, 15 mL
1tspmaple syrup5 mL
1Tbspolive oil15 mL
315-oz canspumpkin puree*or 2 pie pumpkins, or 6 cups puree
1roasted red bell pepper*
1 ½cupvegetable stock350 mL
½cupplain almond milk120 mL
¼tspeach ground pepper, cinnamon
Optional garnish: thyme, feta cheese
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.
To make your own pumpkin puree: You can make this pumpkin soup with whole pumpkins! You'll need 2 sugar (pie) pumpkins.
Chop the tops off the 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.
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.
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.
Place pepper in a bowl, cover the bowl with plastic wrap, and set aside for a few minutes to let the skin loosen.
Gently peel off the skin of the pepper, remove the seeds and stem, and chop it into chunks.