Description
This ridiculously flavorful creamy pumpkin soup is made with just 9 simple ingredients- and absolutely no cream (nor dairy free cream!). It’s rich, savory with just a hint of nutmeg, and downright irresistible. Simply blend and serve with crispy chickpeas and thick homemade garlic bread for the ultimate comfort meal!
Ingredients
Scale
- 1 large onion
- 1 bulb garlic
- 6 large carrots
- 1 8-ounce jar chickpeas, rinsed and drained
- 2 tbsp olive oil
- 1/2 tsp nutmeg
- 1 tsp sea salt
- 1 1/2 cups (360 mL) homemade veggie broth or store bought vegetable broth
- 1 can pumpkin puree
Instructions
- Prep: Preheat the oven to 400F, and line a baking sheet with parchment paper.
- Slice the veggies: Peel the onion and slice it in half. Then remove all carrot skins and tops, and slice the butt of the garlic bulb. Drizzle the sliced part of the garlic bulb with 2 tsp olive oil, and place face down onto the baking sheet. Then place all of the remaining veggies and chickpeas onto the baking sheet, and drizzle with the remaining olive oil. Season everything with sea salt and nutmeg.
- Bake: Place the veggies into the oven to bake for 40-45 minutes, or until the chickpeas are crisp and the carrots have browned.
- Blend: Remove the veggies from the oven and let them cool for 10 minutes. Then add all veggies, about 1/2 of the chickpeas, veggie broth, and pumpkin puree to a blender. Blend until creamy and smooth.
- Serve: You can either heat the soup some more or serve it right away with the crispy chickpeas on top and garlic bread!
Notes
Homemade pumpkin puree: If you’d like to use fresh pumpkin, you absolutely can. Simply slice your pumpkin in half to remove the seeds and the stem. Then drizzle the flesh in the olive oil, salt, and nutmeg as well. You’ll need to remove the peel of the pumpkin once baked before pureeing into the soup.
