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Creamy Pumpkin Soup With Pumpkin Sour Cream
[Vegan, Gluten-Free]

GF By: Gina Fontana

Author Bio

Gina is a certified health coach and food blogger based in Columbus, Ohio, creating naturally... Read More

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Creamy Pumpkin Soup With Pumpkin Sour Cream [Vegan, Gluten-Free]

1346

Dairy Free

Vegan

Jazz up creamy pumpkin soup with crispy chickpeas, pomegranate seed, toasted pumpkin seeds, and artichokes! The breaded "parmesan" baked artichokes give this meal a little extra oomph, but the soup is just as delectable without them. The pomegranate seeds were a wonderfully sweet addition that is definitely a necessity in... Read More

Ingredients You Need for Creamy Pumpkin Soup With Pumpkin Sour Cream [Vegan, Gluten-Free]

For the Soup:

1 32-ounce package of creamy pumpkin soup
Crispy chickpeas (see below)
Pomegranate seeds
Pumpkin cashew cream (see below)
1/4 cup pumpkin seeds, toasted
Breaded "parmesan" baked artichokes (see below)

For the Crispy Chickpeas:

1 can chickpeas, drained and rinsed
2 tablespoons tandoori masala seasoning (see below)
Olive oil

For the Tandoori Masala:

3 tablespoons cumin
2 tablespoons garlic powder
2 tablespoons paprika
3 teaspoons ginger
2 teaspoons coriander
2 teaspoons cardamom

For the Pumpkin Sour Cream:

1 1/2 cups raw cashews (soaked in hot water for about an hour or in cold water overnight)
1 cup almond milk
1/2 cup pumpkin purée
1/2 teaspoon salt

For the Breaded Artichokes:

4 artichokes
7 ounces gluten-free bread crumbs (about 1 1/2 cups)
1/2 cup vegan parmesan cheese (see below)
1/4 cup olive oil

For the Vegan Parmesan:

3/4 cup raw cashews
3 tablespoons nutritional yeast
3/4 teaspoon salt
1/4 teaspoon garlic powder

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How to Prepare Creamy Pumpkin Soup With Pumpkin Sour Cream [Vegan, Gluten-Free]

Preheat your oven to 400°F. Bread and cook the artichokes.
Add your drained and rinsed chickpeas, tandoori masala, and drizzle with olive oil in a small bowl. Mix to combine, then pour onto a parchment paper-lined baking sheet. Bake in your preheated oven for about 15-20 minutes or until they start to crisp up.
Meanwhile, in a medium saucepan, heat the soup, occasionally stirring over medium-low heat.
Make your cashew cream by combining the raw cashews, pumpkin, salt, and almond milk in your blender and blend until smooth.
Toast your pumpkin seeds in a small saucepan over medium heat, often shaking to prevent them from burning. You'll start to hear a popping sound; that's when you know they are done.
Pour the soup evenly into 2 bowls. Add the artichokes (if desired), or you could have those on the side. Top with chickpeas, pumpkin seeds, pomegranate seeds, and cashew cream.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.