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 this recipe.

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

Calories

1346

Serves

2

Cooking Time

15

Ingredients

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

Preparation

  1. Preheat your oven to 400°F. Bread and cook the artichokes.
  2. 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.
  3. Meanwhile, in a medium saucepan, heat the soup, occasionally stirring over medium-low heat.
  4. Make your cashew cream by combining the raw cashews, pumpkin, salt, and almond milk in your blender and blend until smooth.
  5. 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.
  6. 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

Per Serving: Calories: 1346 | Carbs: 137 g | Fat: 79 g | Protein: 49 g | Sodium: 2312 mg | Sugar: 26 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Gina Fontana

See My Recipes

Gina is a certified health coach and food blogger based in Columbus, Ohio, creating naturally gluten-free, dairy-free, and plant-based dishes that take 30 minutes or less to prepare. She lives with her husband Ben, baby boy Read, two fur babies, Boomer and Mickey. Gina develops fun, fresh, unique recipes by pairing different flavors together to create one magical dish. You can find her recipes on her Healthy Little Vittles blog.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.