Easy Roasted Pumpkin Soup with cinnamon chickpeas. Made in the blender, but it tastes like you have been simmering it all day!! | homemadeandyummy.com

Easy Roasted Pumpkin Soup (Blender)

Course: Seasonal/Holiday, Soup, Vegetable
Cuisine: Canadian
Keyword: In The Blender
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 12 cups
Author: Gloria | Homemade & Yummy
Easy Roasted Pumpkin Soup with cinnamon chickpeas. Made in the blender, but it tastes like you have been simmering it all day!!
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Ingredients

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

Instructions

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.
  • ENJOY!!

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.
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