Easy Roasted Pumpkin Soup (Blender)
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
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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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:
- 19 ounces can of chickpeas (drained/rinsed 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 a blender. (Do this in batches) Alternatively, you can use an immersion blender.
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.
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Calories: 210kcal | Carbohydrates: 32g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 573mg | Potassium: 1060mg | Fiber: 5g | Sugar: 10g | Vitamin A: 19397IU | Vitamin C: 27mg | Calcium: 171mg | Iron: 3mg
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.