Dessert

Pumpkin Soup with Smoky Roasted Chickpeas Recipe

ByCleo Brixton December 19, 2025December 19, 2025

Introduction

This comforting pumpkin soup features smoky roasted chickpeas that add a delightful crunch and depth of flavor. With a rich blend of roasted pumpkin, bell pepper, and warm spices, it’s perfect for cozy nights or autumn gatherings.

Two white plates sit on a white marbled surface, each filled with a smooth, bright orange soup spread evenly to cover most of the plate. On top in the center of each soup is a small mound of round, shiny, dark brown roasted chickpeas, adding texture and contrast. On the rim of each plate rests a thick slice of light brown, seeded bread with a rough texture. Small green herb sprigs are scattered on the soup and near the bread for a fresh touch. A gray cloth napkin with a silver spoon lies beside one plate, and extra slices of bread are positioned nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Sugar Pumpkins
5 tablespoons Olive Oil
1 Red Bell Pepper
2 Shallots
2 cloves Garlic
1 1/2 cups Vegetable Stock
1/2 cup Almond Milk
2 tablespoons Maple Syrup
1/2 teaspoon Salt
Ground Black Pepper, to taste
Ground Nutmeg, to taste
2 cans Chickpeas
3 tablespoons Tamari Soy Sauce
1 1/4 tablespoons Sriracha
2 teaspoons Maple Syrup (for chickpeas)
1 teaspoon Paprika
Ground Cinnamon, to taste
Fresh Thyme, to taste (optional for garnish)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Chop the tops off the sugar pumpkins, cut them in half lengthwise, and scoop out the seeds and stringy bits. Rub 2 tablespoons of olive oil inside each half, then place them face down on a baking sheet. Roast for about 1 hour or until fork tender.
Step 2: Place the whole red bell pepper on a rack above the pumpkins in the oven. Roast it until the skin is nearly black, turning it every 10 minutes.
Step 3: Pat the chickpeas dry with a paper towel, removing any loose skins. In a bowl, whisk together 2 tablespoons olive oil, tamari soy sauce, sriracha, 2 tablespoons maple syrup, and paprika. Toss the chickpeas in this mixture and spread them on a baking tray.
Step 4: Once the pumpkins are tender, remove them from the oven. Increase the heat to 400°F (200°C) and place the chickpeas on the middle rack, leaving the bell pepper roasting above them. Bake chickpeas for about 20 minutes, shaking the tray halfway through for even roasting.
Step 5: When the chickpeas are done, turn off the oven but leave them inside to stay warm. Remove the bell pepper, place it in a bowl, cover with plastic wrap, and let it sit for a few minutes to loosen the skin.
Step 6: Scoop the soft pumpkin flesh from the skins and set aside. Peel the bell pepper’s skin off gently, remove seeds and stem, and chop into chunks.
Step 7: In a large pot, heat 1 tablespoon olive oil over medium heat. Add shallots and garlic, cooking until the shallots are translucent.
Step 8: Add the pumpkin flesh, roasted bell pepper, vegetable stock, almond milk, and 2 teaspoons maple syrup to the pot. Stir and heat through.
Step 9: Puree the mixture using an immersion blender or working in batches in a standing blender until smooth.
Step 10: Return the soup to the pot and season with salt, black pepper, cinnamon, and nutmeg to taste. Adjust seasoning as needed.
Step 11: Serve the soup warm, ladling it into bowls and topping with a handful of smoky roasted chickpeas. Garnish with fresh thyme if desired.

Tips & Variations

For a creamier soup, substitute almond milk with coconut milk.
Adjust the sriracha amount for more or less heat in the chickpeas.
Use butternut squash instead of sugar pumpkin for a slightly different flavor.
Fresh herbs like sage or rosemary can make a great garnish alternative to thyme.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep the roasted chickpeas separate to maintain their crunch. Reheat the soup gently on the stove or in the microwave, then add chickpeas just before serving.