Around here, we make pureed chickpea soups a lot. They are filling, creamy, and usually can be made in a flash with a handful of pantry staples. One of my favorites during the Summer time is a pint of cherry tomatoes, a can of chickpeas, and a few cloves of garlic whirled up in the blender and heated through on the stovetop. But during the Fall, I’m craving cozier ingredients like caramelized onion and pumpkin. This recipe requires little-to-no effort and appeals to almost every dietary preference under the sun — dairy-free, vegan, and gluten-free. The best part of the soup has to be the crunchy chickpeas on top, made by roasting the legumes in a high-heat oven. You’ll have leftovers to snack on, but that’s not really something to complain about.
Pumpkin-Chickpea Soup
Notes
If you prefer to use fresh pumpkin, follow these instructions for roasting the pumpkin.
Ingredients
Directions
Information
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