Roasted Pumpkin Soup with Chickpeas Croutons_Katherine Sacks
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Roasted Pumpkin Soup & Chickpea Croutons

fAter a wonderfully mild start, Berlin’s winter has finally hit in full force. The city’s streets were lined in a slick ice that had many dangerously falling over on Monday, and yesterday we woke up to the first snow of the year. After braving the cold, Sarah’s wonderfully warming Gold Rush Soup—doesn’t the name just make you feel warmer already?—was the only thing I wanted. Lately I’ve been cooking just what I want, and thankfully that also means lots of healthy fresh vegetables, herbs, and spices.

I didn’t have Sarah’s combination of sweet potatoes and turmeric on hand, but loved the idea of turning roasted vegetables into a quick soup. Our CSA pumpkin, garlic, and ginger did the job nicely. But the real secret to this soup is the lovely chickpea croutons, spicy and crunchy and quite addictive. While it’s not required, I do suggest roasting the chickpeas in coconut oil—it adds such a nice aroma. The chickpeas are also delicious tossed into salads, if you can manage to keep from eating them all directly off the roasting pan!

Roasted Pumpkin Soup with Chickpeas Croutons_Katherine Sacks

Roasted Pumpkin Soup & Chickpea Croutons, adapted from My New Roots
Servings: 2 to 3 soup bowls
2 cups chopped pumpkin or squash, skin removed
1 large onion, peeled and chopped
2 cloves garlic, peeled and chopped
1-inch nub ginger, sliced thin
2 teaspoons coconut oil or vegetable oil
Kosher salt

Black pepper
3-4 cups vegetable stock
1 teaspoon chipotle powder

For the Chickpea Croutons:
1 can chickpeas
1½ tablespoons coconut oil
1 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon cumin
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon ground ginger

Preheat oven to 400°F/200°C. Place the pumpkin, onion, garlic, and ginger on a baking sheet. Drizzle oil over vegetables and sprinkle with salt and pepper. Toss to coat. Place in oven and roast until the vegetables begin to brown and the garlic is golden and soft to the touch, approximately 30 minutes.

Meanwhile, toss the chickpeas, coconut oil, salt, pepper, cumin, paprika, garlic, and ginger together in a bowl. Pour chickpeas onto a lined sheet tray and spread into an even layer. Place chickpeas into oven and roast, stirring occasionally, until golden and crisp, approximately 10 to 15 minutes.

When vegetables are ready, pour into a pot or large bowl and add the vegetable stock and chipotle. Combine using a hand held blender until smooth, then season to taste.

When chickpeas are golden, remove from oven and let cool slightly. Pour soup into bowls and top with chickpeas. Chickpeas can be stored in an airtight container at room temperature for up to one week. Soup can be stored refrigerated for several days or frozen for up to one month.

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  1. Pingback: Fennel & Leek Soup | La Vita Cucinare

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