Easy Roasted Pumpkin Soup
By: Homemade & Yummy
Published: Wednesday, September 28, 2016 - 6:07am

Ingredients




For the Soup: 3 pounds of cooked squash/pumpkin (any variety)
2 cups chicken broth
3/4 cup canned evaporated milk
Salt & pepper to taste
For the Chickpeas: 1 19 oz. canned chickpeas (drained, rinsed and patted dry)
1 tbsp. olive oil
3/4 tsp. cinnamon
2 tsp. maple sugar
Pumpkin seeds for garnish

Preparation

1 For the Soup: (In batches) Place soup ingredients in blender 2 Blend until smooth 3 If you don't have a soup setting on your blender, warm the soup in a pot 4 For the Chickpeas: Heat oil in a small fry pan 5 Cook chickpeas until golden 6 Remove from heat 7 Sprinkle with the cinnamon and sugar, mix to coat well 8 Ladle warm soup into bowls 9 Garnish with chickpeas and pumpkin seeds 10 ENJOY!! 11 **Roast the squash/pumpkin ahead of time** 12 Place peeled and cut squash in a roasting pan 13 Coat with a bit of olive oil and seasoning of your choice 14 Roast at 400º F for about 30 minutes 15 Alternatively, cut squash in half and scoop out seeds 16 Place cut-side down on a baking dish 17 Roast until done, about 30 minutes 18 Scoop cooked squash out of the shell

About

Easy Roasted Pumpkin Soup with cinnamon chickpeas. Made in the blender, but it tastes like you have been simmering it all day!!