Easy Roasted Pumpkin Soup with cinnamon chickpeas. Healthy, gluten free and only takes a few minutes. Made in the blender, but it tastes like you have been simmering it all day!!
Do you love Fall? I sure do. Nice warm days, cool nights and bulky sweaters. This I could handle all year round. But the best thing about Fall are the beautiful colours both outdoors and in the kitchen. So many wonderful flavours of the season, keeps you eating from breakfast till dessert.
Fall is also hectic. We have so many birthday celebrations, then throw in Thanksgiving and don’t even get me started on Christmas. Are you so busy you can’t find the time to cook? This recipe just might become your “go to” family favourite.
There are so many delicious foods and colours in the Fall flavour profile, I can never get enough of them. Apples, pumpkins, squashes, brussels sprouts, so many wonderful things to make and eat. Cookies, tarts, breads, delicious soups and casseroles, the combinations are endless. This is comfort food season at its best.
Soup is always such a great Fall food. With so many wonderful ingredients to choose from, you can make soup all season long and not have to worry about running out of variety. This Easy Roasted Pumpkin Soup is a favourite around here. Seriously it doesn’t get easier than this. Made in the blender, you can have fresh soup on the table in no time. This is perfect if you have never attempted homemade soup before. You will be amazed how easy it is.
Pumpkins and squashes come in so many varieties, pick your favourite for this soup, they all work well. Really the hardest thing about this soup is roasting the pumpkin/squash. If you have never done that before, it is not difficult. Peel and cut your squash into cubes. Put the cubes in a roasting dish, coat them in a bit of oil, add some seasoning (I used onion powder, cinnamon and ginger). Bake at 400º F until tender, about 30 minutes.
Alternatively, you can bake your squash another way. Cut it in half, scoop out the seeds, place it cut-side down on a baking tray, and roast until done. Then just scoop the cooked pumpkin out of the shell. The pumpkin can be cooked a few days ahead of time, no need to cook it just before making the soup.
Have you ever made soup in the blender before? You are in for a treat! All you do is place your ingredients in and blend. Seriously it’s as easy as that. Depending on the size of your blender, you will have to do this in batches since it all won’t fit. Our Vitamix blender has a soup setting, so the soup is actually hot when it is done. If you don’t have this feature, just warm the soup in a pot.
If you have never attempted homemade soup before, this Easy Roasted Pumpkin Soup is certainly worth a try. It makes a large batch, so you have leftovers for another busy day or two during the week. With the hectic lives most people live, finding quick and easy recipes not only saves time, but also money since you won’t have to rely on takeout. Wholesome cooking doesn’t have to be time consuming.
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Looking for more soup recipes, give these a try:
Easy Roasted Pumpkin Soup (Blender)
For the Soup:
- 3 pounds 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 can of chickpeas (drainedrinsed and patted dry)
- 1 tbsp olive oil
- 3/4 tsp cinnamon
- 2 tsp maple sugar
- Pumpkin seeds for garnish
To make the Soup:
Place soup ingredients in blender. (Do this in batches)
Blend until smooth.
If you don't have a soup setting on your blender, warm the soup in a pot.
To make the Chickpeas:
Heat oil in a small fry pan.
Cook chickpeas until golden.
Remove from heat.
Sprinkle with the cinnamon and sugar, mix to coat well.
Ladle warm soup into bowls.
Garnish with chickpeas and pumpkin seeds.
To Roast the Pumpkin:
- **Roast the squash/pumpkin ahead of time**
Place peeled and cut squash in a roasting pan.
Coat with a bit of olive oil and seasoning of your choice.
Roast at 400º F for about 30 minutes.
Alternatively, cut squash in half and scoop out seeds.
Place cut-side down on a baking dish.
Roast until done, about 30 minutes.
Scoop cooked squash out of the shell.