We’re rolling into pumpkin season strong with a savory, creamy soup that gets plenty of texture (and a protein boost!) thanks to the crispy topping!
Originally, I’d hoped to blend this soup for a super creamy finish, but B left some protein shake in our blender that had hardened to a crust so I knew that was out. Luckily, it seems it was for the best because the soup was amazing and not the least bit lumpy!
Now, if you’ve read my post on all the amazing health benefits of pumpkin, you already know the deal. But on top of being incredibly healthy, pumpkins are also delicious AF and you can enjoy it in literally dozens of different ways. This soup is quick, tasty, creamy, and just a little spicy and a little sweet.
- 1 can/15oz Pumpkin Puree ( I used organic, you can also make your own if you’re feeling ambitious!)
- 1 medium shallot, diced
- 2 TBSP minced garlic or 3-4 minced cloves
- 2 cups vegetable broth
- 2 TBSP Veganaise
- 2 TBSP nutritional yeast
- 2 Tbsp agave nectar (can replace with maple syrup)
- 1/2 TBSP Sea Salt
- 1/2 TSP Pumpkin Spice
- Red pepper flakes – to taste
- 1 bunch roughly chopped and destemmed kale
- 1/2 TBSP minced garlic
- 1 Tbsp olive oil – I use an oil misting bottle to coat the kale
- 1 pinch sea salt
- 2-3 drops of liquid aminos
- 1 pinch lemon pepper
Crispy Chickpeas (optional)
- 1 can/15.5 oz chickpeas
- 1 pinch sea salt
Preheat oven to 350 degrees F.
- While the oven heats, start prepping your soup pot. Over medium heat, add 1 TBSP olive oil to a large saucepan and swirl to coat the bottom of the pot. Now add your minced garlic and shallot. Cook for 2-3 minutes, until slightly translucent. If your oil runs out or things begin to stick, add a splash of vegetable broth to the mix.
- Next, add The pumpkin puree, veganaise, agave nectar, and vegetable broth. Stir to combine and allow to come to a simmer. Now, add 1/2 TBSP sea salt and 1/2 teaspoon pumpkin spice. Return the mix to a simmer and then reduce heat slightly. Continue stirring as needed.
Drain your chickpeas, being sure to reserve a little of the liquid aka aquafaba. This egg white substitute will get your chickpeas nice and crispy!
Line a baking sheet with parchment paper and arrange your chickpeas. Make sure they’re all coated with a little aquafaba. Sprinkle them with sea salt. Pop in the oven and set your timer for no more than 10 minutes. These guys can brown quickly and they’re easy to forget about (as I learned) 15-20 mins is probably just about perfect.
In the meantime, heat a medium skillet over medium heat. Once hot, add olive oil and garlic and sauté until lightly browned. Now add your kale, salt, lemon pepper, and aminos. Toss the kale to coat and stir in the pan until kale has wilted. Then set aside.
- Your chickpeas should be done! If they are, remove from heat, if not, your soup can stay on until they are. Add your red pepper flakes to the soup and give it a taste. Simmer for another 2-3 minutes to ensure everything is thoroughly combined, then remove from heat and dole out portions.
- Top each bowl with a bed of wilted kale and a few spoonfuls of crispy chickpeas.
Other toppings you may want to try include pomegranate arils, hemp seeds, raw greens (like rocket and arugula), vegan parm or even toasted pumpkin seeds. Get creative!