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Receta Easy Roasted Pumpkin Soup
by Homemade & Yummy

Easy Roasted Pumpkin Soup

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

Calificación: 4.5/5
Avg. 4.5/5 1 voto
Tiempo de Prep: Canada Canadian
  Raciónes: 12

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

  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