Easy Roasted Pumpkin Soup
Ingredients
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
Preparation
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 400ยบ 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
.
About
Easy Roasted Pumpkin Soup with cinnamon chickpeas. Made in the blender, but it tastes like you have been simmering it all day!!
Yield:
12 cups
Added:
Wednesday, September 28, 2016 - 6:07am
