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Add a photoEasy Roasted Pumpkin Soup with cinnamon chickpeas. Made in the blender, but it tastes like you have been simmering it all day!!
Ingredientes
- 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
Direcciones
- For the Soup: (In batches) Place soup ingredients in blender
- Blend until smooth
- If you don't have a soup setting on your blender, warm the soup in a pot
- For 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!!
- **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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 12 servings | |
| Calories 49 | |
| Calories from Fat 31 | 63% |
| Total Fat 3.5g | 4% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 80mg | 3% |
| Potassium 100mg | 3% |
| Total Carbs 2.67g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.04g | 1% |
| Protein 2.17g | 3% |
