Easy Pumpkin Soup with Smoky Maple Chickpeas

Pumpkin soup blended smooth and finished with cream, served with smoky maple chickpeas on top.

By @liveeatlearn

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 1 whole chickpeas 15-oz can, rinsed and drained
• 1 Tbsp olive oil divided
• 1 Tbsp soy sauce use tamari for gluten-free option
• 2 tsp sriracha
• 1 tsp maple syrup
• 1 tsp smoked paprika
• 1 Tbsp olive oil divided
• 2 whole shallots diced
• 2 whole garlic cloves minced
• 3 whole pumpkin puree 15-oz cans
• 0.5 cup roasted red bell pepper about 1 pepper
• 2 cup vegetable broth
• 0.5 tsp salt
• 0.5 tsp ground pepper
• 0.5 tsp cinnamon
• 0.5 cup heavy cream can use dairy-free cream or coconut milk

Instructions

1. Preheat the oven to 400°F (204°C). Drain and dry the chickpeas, then toss them with 1 Tbsp olive oil, soy sauce, sriracha, maple syrup, and smoked paprika. Spread on a parchment-lined baking sheet and bake for 20 minutes, stirring a few times during cooking. Chickpeas are browned and crisping.
2. Meanwhile, heat the remaining 1 Tbsp olive oil over medium heat. Add the shallots and garlic and cook until the shallots are translucent. Stir in the pumpkin puree, roasted red bell pepper, vegetable broth, salt, pepper, and cinnamon. Soup base is combined and heated through.
3. Before the soup gets too warm, blend it until smooth using an immersion blender or by transferring it to a countertop blender. Soup is smooth.
4. Bring the blended soup to a gentle simmer until hot, then stir in the heavy cream right before serving. Taste and adjust seasonings as needed. Soup is hot and finished.
5. Ladle the soup into bowls and top with the chickpeas. Serve warm. Ready to serve.