Pumpkin-Chickpea Soup

• Vegetarian

• Produce

  • 2 (15-ounce can Chickpea
  • 4 Garlic cloves
  • 1 can Pumpkin puree
  • 1 White onion, large

• Canned Goods

  • 4 cups Vegetable broth

• Baking & Spices

  • 2 Salt and pepper
  • 1 tsp Seasoning
  • 1 Pinch Sugar

• Oils & Vinegars

  • 1 tbsp Coconut oil
  • 2 Olive oil

Found on popsugar.com

Description

Directions

• Preheat the oven to 400ºF. Lay out chickpeas on a nonstick half sheet pan and roast for 25-35 minutes, or until crunchy. Heat a large soup pot over medium-high heat, and melt oil. Add onion and caramelize using these instructions. Add a pinch of salt and sugar to the onions and allow onions to brown on one side, then flip them in one move and do not stir again, allowing onions to brown on other side. Add garlic cloves, stir, and cook for 1-2 minutes, until garlic becomes fragrant and slightly brown. Add 2 cups broth and scrape up the brown bits stuck to the bottom of the pan using a wooden spoon. Turn off heat, add chickpeas, and use an immersion blender to blend the soup until smooth. Alternatively, transfer soup in batches to a blender, and blend until smooth. Once soup is completely smooth, stir in pumpkin puree. Turn flame back on to medium-high heat and bring soup to a simmer. Thin out with more broth as needed. Season with salt and pepper to taste. Once chickpeas have finished roasting, toss them in olive oil to lightly coat then season with salt, pepper, and your choice of seasoning. Ladle soup into bowls and garnish with a drizzling of olive oil, 1/4 cup of crunchy chickpeas, and a crack of freshly ground pepper.