Check out our must-buy plant-based cookbooks!
Learn more

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

Advertisement

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
Advertisement

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.
Advertisement
Advertisement
Advertisement

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.