Pumpkin Soup with Roasted Chickpeas

Creamy Pumpkin Soup with Roasted Chickpeas 🍲 Vegan Comfort in a Bowl

Servings: 4 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes

Ingredients

For the soup

• 1 tbsp. (15 ml.) extra-virgin olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 3 cups (600 grams) cubed pumpkin or squash

• 2 cups (480 ml.) vegetable broth

• 1 cup (240 ml.) unsweetened oat or cashew milk

• 1 tsp. ground cumin

• ½ tsp. ground coriander

• Sea salt and black pepper to taste

For the Roasted Chickpeas

• 1 can (15 oz. / 425 grams) chickpeas, rinsed and dried

• 1 tbsp. (15 ml.) extra-virgin olive oil

• ½ tsp. smoked paprika

• ¼ tsp. garlic powder

• Pinch of sea salt

• Optional toppings

• Microgreens or parsley

• Drizzle of tahini or chili oil

Directions

Add liquid in stages to get consistency you desire.

1. Preheat the oven to 400°F (200°C). Pat the chickpeas dry with a towel.

2. Toss chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread on a baking sheet and roast for 25 to 30 minutes, shaking halfway, until crisp.

3. Meanwhile, heat olive oil in a pot over medium heat. Add onion and garlic and sauté for 5 to 7 minutes until soft.

4. Add pumpkin, broth, cumin, coriander, salt, and pepper. Bring to a boil, then lower heat and simmer for 20 minutes, or until the pumpkin is soft.

5. Blend soup until smooth using an immersion blender (or in batches in a blender). Stir in non-dairy milk and warm through. Adjust seasoning.

6. Serve the soup topped with roasted chickpeas and optional greens or drizzles.

Make It Yours

• Add 1 teaspoon fresh grated ginger or a pinch of cayenne for subtle heat.

• Swirl in coconut milk for a creamier, tropical flavor.

• Top with roasted pumpkin seeds or microgreens for extra texture and color.

• Turn leftovers into a “pumpkin curry bowl” by serving over rice and topping with tofu cubes.

Easy Vegan Skillet Flatbread

Soft, warm, and lightly golden, this quick flatbread is made with pantry staples and cooked on the stovetop—no yeast or oven needed.

Ingredients

• 2 cups (250 grams) all-purpose flour

• ¾ cup (180 ml.) plain unsweetened non-dairy yogurt

• 2 tbsp. (30 ml.) olive oil

• ½ tsp. baking powder

• ½ tsp. sea salt

• 2 to 4 tbsp. (30 to 60 ml.) water, as needed

• Optional: pinch of garlic powder or herbs

Directions

1. In a mixing bowl, stir together the flour, baking powder, and salt. Add yogurt and olive oil. Mix until a shaggy dough forms.

2. Add water, 1 tablespoon at a time, and knead gently until the dough is soft and pliable but not sticky. Let rest for 10 to 15 minutes.

3. Divide dough into 4 to 6 equal pieces and roll each into a ball. On a floured surface, roll each ball into a round or oval about ¼ inch (6 mm.) thick.

4. Heat a dry skillet or griddle over medium-high heat. Cook each flatbread for 2 to 3 minutes per side, or until puffed and golden with some charred spots.

5. Brush lightly with olive oil or vegan butter, if desired. Serve warm.

Spice It Up

• Mix minced garlic or fresh herbs right into the dough.

• Add za’atar or everything bagel seasoning after cooking.

Garlic-Stuffed Vegan Flatbread

Soft pan-cooked flatbreads filled with a lightly garlicky mash that melts into the dough—perfect alongside pumpkin soup or any saucy dish.

Ingredients - Filling

• 3 to 4 cloves garlic, minced

• 2 tbsp. (30 ml.) olive oil or vegan butter

• Pinch of sea salt

• Optional: chopped parsley or nutritional yeast for extra flavor

Directions - Filling

1. In a small skillet, gently heat the olive oil or vegan butter over low heat. Add minced garlic and cook for 1 to 2 minutes, just until fragrant and softened—not browned.

2. Remove from heat and stir in salt (and parsley or nutritional yeast, if using). Let cool slightly before using.

How to Stuff the Flatbreads

1. After dividing and rolling the dough balls (Step 3 of the original flatbread recipe), take one round and spoon about 1 teaspoon of garlic mixture into the center.

2. Fold the edges over the filling like a dumpling, pinching to seal. Gently flatten into a disk, then roll out carefully into a ¼-inch (6 mm.) thick round again.

3. Cook as directed—2 to 3 minutes per side in a hot dry skillet until golden and puffed.

Tips

• If the dough tears a bit while rolling, press lightly and patch with your fingers.

• You can double the garlic mixture to make it extra bold.

Lemon-Tahini Dipping Sauce

Bright, creamy, and smooth—balances the richness of the garlic filling.

• ¼ cup (60 ml.) tahini

• 2 tbsp. (30 ml.) fresh lemon juice

• 1 small clove garlic, grated or minced

• 2 to 4 tbsp. (30 to 60 ml.) cold water, to thin

• ½ tsp. sea salt

• Optional: pinch of cumin or paprika

Whisk together tahini, lemon juice, garlic, and salt. Add water gradually, whisking until smooth and pourable. Taste and adjust lemon or salt as needed.

Spiced Yogurt-Style Sauce

Cool and tangy with a little warmth from the spice—great for dipping or drizzling.

• ½ cup (120 ml.) plain unsweetened non-dairy yogurt

• 1 tbsp. (15 ml.) lemon juice or apple cider vinegar

• ½ tsp. ground cumin

• ¼ tsp. smoked paprika

• Pinch of salt

• Optional: chopped fresh mint or dill

Stir all ingredients together in a small bowl. Chill for 10 minutes to let the flavors meld.