Creamy vegan pumpkin soup with roasted chickpeas and broccoli
Healthy vegan pumpkin soup recipe. Easy to make and creamy pumpkin soup with coconut milk and spicy toppings. Author: Krista, www.bunnymommycooks.com
Servings Prep Time
2 15min
Cook Time
30min
Servings Prep Time
2 15min
Cook Time
30min
Ingredients
  • 800g of pumpkin(without skin and seeds)
  • 1 onion(~175 g)
  • 6cloves of garlic(each clove ~4 g; 1 for broccoli, 2 for chickpeas and 3 for soup)
  • 35g of broccoli florets(without stems)
  • 65g of canned or cooked chickpeas
  • 100ml of full fat coconut milk
  • 2tablespoons of extra virgin olive oil(half for broccoli, half for chickpeas)
  • pinch of salt
  • 800ml of water
Instructions
  1. heat the oven to 200°C/390°F;
  2. rinse the chickpeas, place them on a paper towel and by placing another sheet of paper towel on top carefully roll them around to remove as much water as possible. Set them aside for later to dry even more;
  3. separate the broccoli florets into very small pieces, place them in a bowl, add oil and crushed garlic and mix it well;
  4. line a baking tray with parchment paper and place the broccoli with garlic on it, then place it in the oven and cook for 7 – 10 minutes or until the broccoli pieces start to turn a bit brown;
  5. while the broccoli is cooking, put water to boil. Clean the onion and garlic and cut them in smaller pieces. Cut also the pumpkin flesh in smaller pieces. When the water starts to boil, put onion, garlic and pumpkin pieces in it and boil for 15 – 20 minutes or until soft;
  6. once the broccoli is ready, take them out from the oven and let them cool down. Meanwhile put in a bowl dried chickpeas, add oil, a pinch of salt and crushed garlic. Mix everything well, place it on a baking tray lined with parchment paper and put the tray in the oven. Roast the chickpeas for 15 – 20 minutes, then take them out and let them cool down a bit. (Important! Be aware that if you didn’t dry the chickpeas good enough, they might explode in the oven by making it dirty);
  7. when the pumpkin, onion and garlic pieces are soft, take them off the flame/heat and by using an immersion blender or a food processor blend the vegetables together with the leftover boiling water until you get a creamy soup;
  8. add to the soup coconut milk and blend it in. Adjust the flavor to your taste by adding some salt;
  9. serve warm with roasted chickpeas and broccoli.