Fall Recipes: Pumpkin soup with Chickpeas

Ingredients:

• 2 cups pumpkin puree (homemade or canned)

• 1 tbsp olive oil or butter

• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)

• 1 tsp onion powder

• 1 tsp garlic with parsley powder

• 3 cups water

• 1 cup coconut milk or heavy cream

• 1/2 tsp cumin, curry powder, or smoked paprika (or 1/4 tsp turmeric, if preferred)

• Salt and black pepper to taste

For the Roasted Chickpeas:

• 1 cup canned chickpeas, drained and rinsed

• 1 tbsp olive oil

• 1/2 tsp paprika

• 1/4 tsp garlic with parsley powder

• Salt and pepper to taste

Instructions:

1. Make the Roasted Chickpeas:

1. Preheat the oven to 400°F (200°C).

2. Dry the chickpeas: Place 1 cup canned chickpeas on a paper towel and pat them dry to ensure they get crispy.

3. Season the chickpeas: In a bowl, toss the chickpeas with 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp garlic with parsley powder, and a pinch of salt and pepper.

4. Roast the chickpeas: Spread the chickpeas on a baking sheet in a single layer and roast for 20-25 minutes, shaking the pan halfway through, until golden and crispy. Set aside.

2. Prepare the Soup:

1. Heat the Oil: In a large pot, heat 1 tbsp olive oil or butter over medium heat.

2. Add Spices and Ginger: Add 1 tsp onion powder, 1 tsp garlic with parsley powder, and 1 tbsp grated fresh ginger (or 1 tsp ground ginger). Sauté for about 1-2 minutes until fragrant.

3. Add the Pumpkin Puree: Stir in 2 cups of pumpkin puree and mix well with the spices.

4. Add Water and Seasonings: Pour in 3 cups of water. Add 1/2 tsp cumin, curry powder, or smoked paprika (or 1/4 tsp turmeric), and season with salt and black pepper to taste. Stir everything together.

5. Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld.

6. Blend (Optional): For a smooth texture, use an immersion blender to blend the soup directly in the pot, or skip this step if you prefer a chunkier soup.

7. Add Coconut Milk or Cream: Stir in 1 cup of coconut milk or heavy cream and let the soup simmer for an additional 5 minutes.

8. Taste and Adjust: Taste the soup and add more salt, pepper, or spices as desired.

3. Serve with Roasted Chickpeas:

1. Ladle the soup into bowls and top each serving with a handful of the crispy roasted chickpeas.

2. Garnish with a swirl of extra coconut milk, fresh herbs, or a sprinkle of paprika if desired.

This soup will be warm, flavorful, and comforting with a nice crunch from the roasted chickpeas on top. Enjoy!

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