Pumpkin Soup with Smoky Roasted Chickpeas

A heart-warming pumpkin soup with smoky roasted “bacon” chickpeas.

2 sugar pumpkins (aka pie pumpkins) (or 5 cups [1.2 kg] puree)
2 Tbsp (30 mL) olive oil, divided
1 red bell pepper
2 shallots, diced
2 cloves garlic, minced
1 ½ cup (350 mL) vegetable stock
½ cup (120 mL) plain almond milk
2 Tbsp (30 mL) maple syrup
½ tsp (3 g) salt
¼ tsp (.5 g) each of ground pepper, cinnamon, nutmeg
2 15 oz cans (850 g) chickpeas, rinsed and drained
2 Tbsp (30 mL) olive oil
3 Tbsp (45 mL) tamari
1 Tbsp + 1 tsp (20 mL) sriracha
2 tsp (10 mL) maple syrup
1 tsp (2 g) paprika

View the full recipe at Live Eat Learn →