spinach + chickpea pumpkin soup
Autumn = pumpkin time. I had almost as much fun going to pick out my pumpkins as I did making this soup. It's much easier to use canned purée, but I suggest tackling cooking the pumpkin yourself. It feels really nice to make the soup from scratch! And you'll have leftover pumpkin to freeze or use in smoothies. This recipe makes about 8 servings of soup.
- 1/2 sugar pumpkin (about 2 pounds) OR 1 can of purée
- 1 can of coconut milk
- 2 cups of water
- 1 can of chickpeas (or 1 and 1/2 cups)
- 2 cups of spinach
- 2 tablespoons of fresh rosemary
- 2 tablespoons of extra virgin olive oil
- 4 cloves of garlic, minced
- 1/2 yellow onion, diced
- 1 tablespoon of cumin
- 1 tablespoon of cayenne
- 1 teaspoon of sea salt
- 1 teaspoon of pepper
Rinse the pumpkin.
Slice in half and take out the guts. (Save the seeds to roast!)
Cut into smaller, more manageable pieces and place on pan with parchment paper.
Drizzle olive oil on pieces.
Bake at 375 degrees for about 1 hour. Check every 20 minutes.
When it's cooked, you should be able to put a fork through the pumpkin and skin.
Once it's ready, put the pieces in the blender (I prefer WITH the skin) and blend until puréed.
You may need to add 1/2 cup of water to help the pumpkin blend smoothly.
Add to slow cooker.
Sauté onion and garlic with a dash of salt and pepper to taste.
Add onions and garlic to the slow cooker with the pumpkin pure.
Add 2 cups of water, or however much you desire to preferred consistency. You can add no extra water and have a nice thick soup!
Add remaining ingredients to slow cooker.
Stir occasionally and cook for 2 hours.
Serve with gluten-free bread or crackers.