Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Kabocha Leek Soup With Maple Cinnamon Chickpeas [Vegan, Gluten-Free]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Squash is all the rage in the autumn, but there are so many different types. This creamy soup highlights kabocha, also known as Japanese pumpkin, a squash that is typically sweeter than butternut squash with the texture of pumpkin and roasted sweet potato. All you need to do is roast it until tender, then purée it with herbs, spices, and leeks. A topping of roasted cinnamon maple chickpeas adds a layer of spicy-sweet and a crouton-like crunch.

Kabocha Leek Soup With Maple Cinnamon Chickpeas [Vegan, Gluten-Free]

Serves

4-6

Cook Time

90

Ingredients

For the Soup:

  • 1 red/orange kabocha squash
  • Olive oil, for roasting the squash
  • Salt and pepper, for roasting the squash
  • 1 tablespoon olive oil
  • 2 shallots, thinly sliced
  • 2 garlic cloves, sliced
  • 2 leeks, thinly sliced
  • 3 cups vegetable broth
  • 1/2 cup non-dairy milk
  • 1 handful chopped basil
  • 1 teaspoon chopped thyme
  • 1 teaspoon cayenne
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon ginger
  • Salt and pepper, to taste

For the Toppings:

  • Sautéed leeks
  • Cinnamon maple chickpeas (recipe below)toasted walnuts
  • Toasted walnuts

For the Cinnamon Maple Chickpeas:

  • 1 15-ounce can chickpeas
  • 1-2 tablespoons maple syrup
  • 1 tablespoon bourbon (optional)
  • 1/2 tablespoon melted coconut oil
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon sea salt

Preparation

To Make the Soup:

  1. Preheat oven to 400˚F. Slice squash down the center with a sharp knife and scoop out seeds. Spray or rub with olive oil and sprinkle with salt and pepper. Put face down on a baking sheet and roast for 40-45 minutes, until tender and can pierce easily with fork.
  2. Remove from oven and allow to cool enough to handle. Using a large spoon, scrape out flesh into a blender or food processor and puree. You may need to do this in batches, depending on the size of your appliance. If you do not have a blender or food processor, set scooped out squash in a bowl and set aside. You can use immersion blender once the soup is cooking to purée.
  3. In a large stock pot, add 1 tablespoon olive oil and heat on medium. Add shallots and cook through until soft, about 5 minutes. Add garlic cloves and leeks and sauté until soft, about another 5-7 minutes. If desired, remove about 1/3 of leeks to set aside for topping. Add squash purée, broth, milk, herbs, and spices to the pot.
  4. Reduce heat to a simmer and cook for 15-20 minutes, stirring occasionally. If you are using the immersion blender method, now is the time to use it. For best results, allow soup to set on stove, covered, to allow flavors to settle. Top with leeks, chickpeas or toasted walnuts.

To Make the Cinnamon Maple Chickpeas:

  1. Preheat oven to 400˚F. You can pop these in right after your remove your squash for the soup.
  2. Rinse beans and lay them on a clean dish or paper towel. Rub a few times with towel to dry. Allow to air dry for several minutes if you can. If any skins fall off during the drying process, discard. Mix all ingredients together in a bowl. Spread out in a single layer on a baking sheet. Bake for 25-30 minutes, shaking baking sheet every 10 minutes.
  3. Keep an eye out during the last several minutes so that they don’t burn. Remove and allow to cool. Snack away or use for topping soup.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Decadent desserts and dishes with playful flavor twists. I'm Emma, food enthusiast, clean-eating recipe creator, (very) amateur photographer, life-liver, eater, traveler, farmers market addict, triathlete, healthy ice cream maven and health & fitness nut. One of my many thoughts on life: Discover yourself through discovering the world. Sharing my creations and musings for a healthy & balanced lifestyle on my blog, Craving Nature


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Raw Portobello Burgers With Collard Greens and Guacamole [Vegan, Gluten-Free]

Portobello Burgers With Collard Greens and Guacamole [Vegan, Raw, Gluten-Free]

Almost Instant Turmeric-Ginger Tea [Vegan, Gluten-Free]

{Almost Instant} Turmeric-Ginger Tea [Vegan, Gluten-Free]

Cookie Dough Chocolate Pops [Vegan, Gluten-Free]

Cookie Dough Chocolate Pops [Vegan, Gluten-Free]

Red Quinoa and Mango Salad With Lime Dressing [Vegan]

10 Dishes to Help Fight a Belly Bulge

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Kabocha Leek Soup With Maple Cinnamon Chickpeas [Vegan, Gluten-Free]”

Click to add comment


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×