This Roasted Pumpkin Cream Soup Recipe is an easy soup, topped with Crispy Chickpeas. Vegan & Gluten-Free!

Servings: 4 Prep Time: 10 minutes Serving Size: 1 bowl Cook Time: 20 minutes


Roasted Chickpeas Ingredients
14 oz canned chickpeas
3 tbs olive oil
1 tsp red paprika
½ tsp turmeric
cayenne pepper
thyme, oregano

Soup Ingredients
1 red kuri pumpkin
1 tbs olive oil
1 onion
2 cloves garlic
1 liter vegetable stock
salt, pepper to taste
dash of nutmeg
1/2 tsp turmeric
A few kale leaves
2 tbs roasted chickpeas

Nutrition Profile

Calories: 136

Fat: 5g Protein: 5g Carbs: 24g Fiber: 3g Sugar: 9g

Cholesterol: 39mg Sodium: 1207mg


No notes given.


To get your roasted chickpeas ready:

Preheat oven to 400 F
Drain chickpeas, wash and thoroughly dry. If any skin comes off, you can remove it, but this is optional. Use paper towels to completely dry your chickpeas.

In a bowl, pour olive oil, then add your spices: 1 tsp red paprika, 1/2 tsp turmeric, a pinch of cayenne pepper, a pinch of salt, a pinch of ginger, thyme and oregano. Combine well.

Add dried chickpeas to the olive oil coating and toss to combine.

Place coated chickpeas in a single layer on a baking tray, lined with baking paper or aluminium foil and bake for about 30 minutes, or until the chickpeas turn golden-brown. Remove from oven and set aside to cool. During cooling, the chickpeas will turn crispy.

For soup:
Leave your oven at 400 F.

Wash and dry your pumpkin, then cut it in half. Remove seeds and cut pumpkin into slices. If you want, you can peel the pumpkin, but it's not necessary, since the skin is edible.

Drizzle the pumpkin slices with olive oil, season with a bit of salt and pepper and place on a baking tray, lined with baking paper.

Place baking tray in oven and bake for about 15 minutes until the pumpkin becomes soft. When the pumpkin is done, remove from oven and set aside.

In a pot heat some water with a pinch of salt, then place in the boiling water kale leaves and cook on medium for a couple of minutes, until the leaves soften.

Remove kale from water with a skimmer, and immediately place in a bowl of ice-cold water to cool down and stop cooking. Once cooled, remove from water and set aside.

Peel and slice onion and garlic cloves.

In a pot heat a spoon of olive oil, add the sliced onions and stir-fry for a couple of minutes, until the onion becomes translucent. Add garlic and roasted pumpkin and pour over with vegetable stock. Bring to a boil, then reduce heat and cook on low for about 10 minutes, so the flavors blend.

Blend the soup with a stick blender until smooth, adding water as you blend, if the soup is too thick. Taste you soup and season as needed with salt, pepper, grated nutmeg and turmeric. Stir to combine.

Serve soup in bowls, add a leaf or two of kale on top and finish with a good measure of crispy roasted chickpeas. Serve hot.