Pumpkin is my absolute favorite Winter squash! I love pumpkin so much because it’s super versatile and super tasty – and it comes in all kinds of different shapes and sizes. On a recent trip to family friends’ wonderful little farm in NJ, I received a gigantic sweet pumpkin, among other delicious home grown goodies, as a gift.
I decided to make a soup out of half of it and use the rest for a vegan lasagna (that I should post here soon as well ;)). The best about this soup is that it’s so easy to make. Once your pumpkin is roasted, you only have to blend all ingredients together and re-heat it. Et voilà!
I also love to add some more texture to soups by topping them with croutons. In this case, I made simple chickpea croutons that can be made out of canned chickpeas and some nice spices. You can obviously also add traditional bread croutons if you prefer that.
- 1 14oz can chickpeas
- 1 tbsp coconut oil
- 1 tsp tandori spice mix
- pinch of salt
- 5 cups sweet pumpkin
- 1 14oz can coconut milk
- 2 tbsp mellow miso paste
- 3 shallots, sliced
- 1 tsp red pepper flakes
- cilantro for garnish
- red pepper flakes for garnish
- Start by baking your pumpkin at 400° for about 35-40 minutes.
- Drain chickpeas and mix with oil, tandori spice, salt and pepper until well coated.
- Roast chickpeas at 400° for about 15-20 minutes until crunchy.
- In a small pot, fry sliced shallots until golden brown.
- When pumpkin is ready, blend it with coconut milk, miso paste, fried shallots and red pepper flakes until smooth and creamy.
- Reheat in a pot and top with cilantro, red pepper flakes and cilantro to serve.