Pumpkin and Chickpeas Combine For the Creamiest Vegan Soup Ever

Pumpkin-Chickpea Soup

From Anna Monette Roberts, POPSUGAR Food

If you prefer to use fresh pumpkin, follow these instructions for roasting the pumpkin [1].

For crunchy chickpeas:
1 (15-ounce) can chickpeas, rinsed and patted dry
Olive oil, to taste
1 teaspoon seasoning of your choice, optional
Salt and pepper, to taste

For soup:
1 tablespoon coconut oil
1 large white onion, cut in half-moon slices toward the grain
Pinch of sugar
4 garlic cloves, skins removed
4 cups vegetable broth, divided
1 (15-ounce) can chickpeas
1 can pumpkin puree
Salt and pepper, to taste
Olive oil, for garnish

Preheat the oven to 400ºF. Lay out chickpeas on a nonstick half sheet pan and roast for 25-35 minutes, or until crunchy.
Heat a large soup pot over medium-high heat, and melt oil. Add onion and caramelize using these instructions [2]. Add a pinch of salt and sugar to the onions and allow onions to brown on one side, then flip them in one move and do not stir again, allowing onions to brown on other side. Add garlic cloves, stir, and cook for 1-2 minutes, until garlic becomes fragrant and slightly brown. Add 2 cups broth and scrape up the brown bits stuck to the bottom of the pan using a wooden spoon.
Turn off heat, add chickpeas, and use an immersion blender to blend the soup until smooth. Alternatively, transfer soup in batches to a blender, and blend until smooth. Once soup is completely smooth, stir in pumpkin puree. Turn flame back on to medium-high heat and bring soup to a simmer. Thin out with more broth as needed. Season with salt and pepper to taste.
Once chickpeas have finished roasting, toss them in olive oil to lightly coat then season with salt, pepper, and your choice of seasoning.
Ladle soup into bowls and garnish with a drizzling of olive oil, 1/4 cup of crunchy chickpeas, and a crack of freshly ground pepper.