Roasted Pumpkin Soup With Harris And Chickpeas

Name: Roasted Pumpkin Soup With Harris And Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pound pumpkin or kabocha squash; 5 tablespoon olive oil; 1 1/2 teaspoons kosher salt; 3 ear shallots, peeled and chopped; 3 ear garlic cloves, peeled and thinly sliced; 2 1/2 teaspoon ground cumin; 1/4 teaspoon ground cardamon; 2 1/2 tablespoon harissa; 6 cups chicken broth; 2 15.5 oz can chickpeas; 1 bag test

Servings: persons

1
Preheat oven to 400u00b0F. On 2 rimmed baking sheets, toss the pumpkin with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until tender, 20 to 25 minutes. Meanwhile, heat the remaining 2 tablespoons of oil in a large pot over low heat. Add the shallots and cook, stirring occasionally, until soft and caramelized, about 5 minutes. Add the garlic, cumin, cardamom, and the remaining salt and pepper. Cook for 2 minutes. Add the harissa, broth, and chickpeas. Bring to a boil; reduce heat to medium and simmer for 5 minutes. Remove from heat and stir in the pumpkin. Serve topped with yogurt and cilantro. How to freeze and reheat: Place a gallon-size freezer bag in a medium bowl and cuff it over the bowl's edge. Fill the bag halfway with soup; squeeze out the air and seal. Repeat with the remaining soup. Freeze the bags in a single layer, then stack in the freezer (a great space saver) for up to 3 months. Thaw in the refrigerator overnight or in warm water for 10 minutes.

954

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pound pumpkin or kabocha squash, 5 tablespoon olive oil, 1 1/2 teaspoons kosher salt, 3 ear shallots, peeled and chopped, and more.

Yes, Roasted Pumpkin Soup With Harris And Chickpeas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!