Hi friends! What’s happenin’? How’s the weather in your part of town? Well here in Columbus, Ohio it has been in the 80’s all week. Say whaaaa?! I know. Weird. Well, today was the first cooler rainy day, so I took that as an opportunity to make some fall inspired + soul warmin’ soup! I’ve been seeing lots of creamy pumpkin soups in my Instagram feed #drool so I decided to make my own version, and jazz it up with crispy chickpeas + pomegranate seeds + toasted pumpkin seeds + artichokes! Chyeah, I know, right?! Artichokes aside, this meal comes together in just 25 minutes (or less if you’re a kitchen guru). The Breaded Parmesan Baked Artichokes gave this meal a little extra oomph, but the soup is just as delectable without them. The pomegranate seeds were a wonderfully sweet addition, and I think it’s definitely a necessity in this recipe. I also decided to add some leftover pumpkin puree to my cashew cream to make it pumpkin cashew cream and let me tell ya, I will definitely be exploring more ways to add this to my dishes. If you have any ideas, I’d love to hear them!
I’m pretty smitten with this soup. I think my plating + photographing skillz are getting better too. I’ve been taking more time to really perfect my craft, and although I have a ways to go, I am enjoying learning and taking the time to focus on every little detail. I hope you enjoy looking at these photos, but even moreso, I hope you enjoy this soup as much as my family did!
And without the artichokes… it’s just as yummy!
Creamy Pumpkin Soup with Crispy Chickpeas + Pomegranate Seeds + Pumpkin Cashew Cream
Ingredients
- 1 32 oz Imagine Creamy Pumpkin Soup
- crispy chickpeas (see below)
- pomegranate seeds
- pumpkin cashew cream (see below)
- 1/4 cup pumpkin seeds (toasted)
Optional
- Breaded Parmesan Baked Artichokes (VG + GF)
Crispy Chickpeas
- 1 can chickpeas (garbanzo beans)
- 2 tbsp tandoori masala seasoning (below)
- olive oil
Tandoori Masala
- 3 tbsp cumin
- 2 tbsp garlic powder
- 2 tbsp paprika
- 3 tsp ginger
- 2 tsp coriander
- 2 tsp cardamom
Pumpkin Cashew 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 puree
- 1/2 tsp salt
Breaded Parmesan Baked Artichokes (VG + GF)
- 4 artichokes
- 7 oz gluten free breadcrumbs (~1 1/2 cups)
- 1/2 cup vegan parmesan cheese (see below)
- 1/4 cup olive oil
Vegan Parmesan Cheese
- 3/4 cup raw cashews
- 3 tbsp nutritional yeast
- 3/4 tsp salt
- 1/4 tsp garlic powder
Instructions
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Preheat your oven to 400 degrees. If you're making the artichokes, get the directions HERE and allow for 60-80 minutes prior to eating to make these
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In a small bowl, add your drained + rinsed chickpeas + tandoori masala and drizzle with olive oil. Mix to combine, then pour onto a parchment paper line baking sheet. Bake in your preheated oven for about 15-20 minutes or until they start to crisp up
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Meanwhile, in a medium sauce pan, heat your Imagine Creamy Pumpkin Soup, stirring occasionally, over medium-low heat
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Make your cashew cream by combining the raw cashews (drained + rinsed) + pumpkin + salt + almond milk in your blender and blend until smooth
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Toast your pumpkin seeds in a small sauce pan over medium heat, shaking often to prevent them from burning. You'll start to hear a popping sound, that's when you know they are done
Assemble You Soup
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Pour the soup evenly into 2 bowls. Add the artichokes (if desired) or you could simply have those on the side. Top with chickpeas + pumpkin seeds + pomegranate seeds + cashew cream
Notes
** Vegan Parmesan Cheese is from Minimalist Baker
** Tandoori Masala Spice Mixture is from Minimalist Baker
Evi @ greenevi says
Wow, this is probably the most beautiful presentation of pumpkin soup I’ve ever seen! I wish I had a bowl of this in front of my right now ❤️
HealthyLittleVittles says
Aw thanks so much! 😘😘 it was delightful and so fun to plate 💛
Melisse says
Looks AMAZING! I cannot wait to try this! Question: for the pumpkin cashew cream it says 1 1/2 cashews, just want to verify that is actually just 1 1/2 cashews and not 1 1/2 cups possibly? I will be making this for my extended family that are not vegans so I want to make sure everything turns out perfect! Can’t wait to make this!
HealthyLittleVittles says
Hi! Thank you for your comment! Oh my gosh- thank you for pointing this out! It is 1.5 cups cashews. I will fix it ASAP! I hope you like it, the Imagine brand soups are great! Thanks again