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  • Easy Roasted Pumpkin Soup

    1 vote
    Easy Roasted Pumpkin Soup
    Prep: 30 min Servings: 12
    by Homemade & Yummy
    154 recipes
    >
    Easy Roasted Pumpkin Soup with cinnamon chickpeas. Made in the blender, but it tastes like you have been simmering it all day!!

    Ingredients

    • For the Soup: 3 pounds of cooked squash/pumpkin (any variety)
    • 2 cups chicken broth
    • 3/4 cup canned evaporated milk
    • Salt & pepper to taste
    • For the Chickpeas: 1 19 oz. canned chickpeas (drained, rinsed and patted dry)
    • 1 tbsp. olive oil
    • 3/4 tsp. cinnamon
    • 2 tsp. maple sugar
    • Pumpkin seeds for garnish

    Directions

    1. For the Soup: (In batches) Place soup ingredients in blender
    2. Blend until smooth
    3. If you don't have a soup setting on your blender, warm the soup in a pot
    4. For the Chickpeas: Heat oil in a small fry pan
    5. Cook chickpeas until golden
    6. Remove from heat
    7. Sprinkle with the cinnamon and sugar, mix to coat well
    8. Ladle warm soup into bowls
    9. Garnish with chickpeas and pumpkin seeds
    10. ENJOY!!
    11. **Roast the squash/pumpkin ahead of time**
    12. Place peeled and cut squash in a roasting pan
    13. Coat with a bit of olive oil and seasoning of your choice
    14. Roast at 400º F for about 30 minutes
    15. Alternatively, cut squash in half and scoop out seeds
    16. Place cut-side down on a baking dish
    17. Roast until done, about 30 minutes
    18. Scoop cooked squash out of the shell

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