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Healthy Little Vittles

Gluten-Free, Vegan, Plant-Based Recipes

  • Recipes
    • All books and ebooks Breakfast Dessert Drinks Lunch & Dinner Make Your Own… Recipe Roundups Salads Side Dishes Snacks & Appetizers Soups
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      Naan Butter Cauliflower

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      Tomato Ricotta Galette

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      Make Your Own…

      Naturally Sweetened Instant Pot Apple Butter

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      September 11, 2020

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      Green Bean Potato Salad

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      Bourbon Cherry Kale Salad with Almond Oat Granola

      July 27, 2020

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      Creamy Grilled Romaine Salad

      March 19, 2020

      Salads

      Walnut Pear Sweet Potato Mason Jar Salads

      August 9, 2019

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      Spring Detox Mason Jar Salads

      April 6, 2019

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      Maple Sriracha Cauliflower

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      Ginger Dill Spring Peas

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      Creamy Dirty Mashed Potatoes

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      One-Pot Smoked Paprika Corn Chowder

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      Spinach Artichoke Gnocchi Soup

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      Curried Butternut Squash + Lentil Soup

      November 26, 2018

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      Slow Cooker Broccoli “Cheese” Soup

      October 3, 2018

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      Slow Cooker Lasagna Soup

      September 12, 2018

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      Baby Bok Choy + Shiitake Red Curry Soup

      May 4, 2018

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      Creamy Pumpkin Soup with Crispy Chickpeas + Pomegranate…

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Soups

Creamy Pumpkin Soup with Crispy Chickpeas + Pomegranate Seeds + Pumpkin Cashew Cream

by Gina Fontana October 7, 2017
written by Gina Fontana October 7, 2017
Jump to Recipe

creamy pumpkin soup with crispy chickpeas, pomegranate seeds, pumpkin cashew cream

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!

creamy pumpkin soup with crispy chickpeas, pomegranate seeds, pumpkin cashew cream

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!

creamy pumpkin soup with crispy chickpeas, pomegranate seeds, pumpkin cashew cream

And without the artichokes… it’s just as yummy!

 

Continue to Content
creamy pumpkin soup with crispy chickpeas, pomegranate seeds, pumpkin cashew cream

Creamy Pumpkin Soup with Crispy Chickpeas + Pomegranate Seeds + Pumpkin Cashew Cream

Yield: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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

  1. 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
  2. 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
  3. Meanwhile, in a medium sauce pan, heat your Imagine Creamy Pumpkin Soup, stirring occasionally, over medium-low heat
  4. Make your cashew cream by combining the raw cashews (drained + rinsed) + pumpkin + salt + almond milk in your blender and blend until smooth
  5. 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

  1. 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

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
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4 comments

Evi @ greenevi October 18, 2017 - 6:20 pm

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 ❤️

Reply
HealthyLittleVittles October 18, 2017 - 6:33 pm

Aw thanks so much! ?? it was delightful and so fun to plate ?

Reply
Melisse February 24, 2018 - 7:14 pm

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!

Reply
HealthyLittleVittles February 24, 2018 - 7:18 pm

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

Reply

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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Gina | Healthy Little Vittles
This NAAN BUTTER CAULIFLOWER makes the perfect wee This NAAN BUTTER CAULIFLOWER makes the perfect weeknight Indian-inspired meal! Cauliflower gets baked with a naan breading then tossed in a butter curry sauce and served over rice for the perfect gluten-free, vegan meal!
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Just imagine cauliflower wrapped in naan and then baked in the oven for crispy, bread-y, scrumptiousness! A naan hug, if you will 🤗
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Find the recipe on my blog! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/naan-butter-cauliflower/
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Ingredients
2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
1 cup Let's Do Organic Green Banana Flour from @edwardandsons
1/2 cup Let's Do Organic Tapioca Starch from @edwardandsons
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
pinch salt
2 bananas, ripe and smashed with a fork
1/2 cup plant milk 
1/2 teaspoon pure vanilla extract
1/2 cup maple syrup
1/4 cup peanut butter/sunflower seed butter (can use other nut butter if desired)

Cream Cheese Icing
1/2 cup vegan cream cheese
1/2 cup vegan butter, softened
2 cups powdered sugar
sprinkles

Preheat your oven to 350 degrees F. Combine the flaxseed meal and water in a small bowl and set aside. In a large bowl, whisk together all the dry ingredients. In a separate bowl, combine the mashed bananas, plant milk, vanilla, maple syrup, nut/seed butter, and flax eggs. Pour the wet ingredients into the dry and stir to combine. Don't over mix. Pour the batter into a greased loaf pan and bake for 50-60 minutes, until a toothpick comes out clean and the top of the bread is nice and golden. To make the icing beat the softened butter and cream cheese together until smooth, then add the powdered sugar a little bit at at time until the frosting forms. Allow the banana bread to cool completely before icing. Store covered on your counter for up to 3 days.
Hello! I know I’ve been a little MIA lately on t Hello! I know I’ve been a little MIA lately on the ‘gram... I’ve been immersed in dessert world trying to get my book finished... 40 recipes down, 20 to go! 😅
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Anywho, VEGAN STOVETOP MAC AND CHEESE to the rescue! Quick, easy, comforting, delicious, kids love it, and it sneaks in some plant based veggie goodness! We may be having a lot of this over the next few weeks.
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Recipe is on the blog! Clickable link in bio @healthylittlevittles #healthylittlevittles
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https://www.healthylittlevittles.com/stovetop-vegan-mac-and-cheese/
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Sorry to tease you... but this recipe will be in my new dessert book, so you’ll have to wait, but promise it’ll be worth it 🧡
GREEN GODDESS PESTO BOWLS: packed with nutrients, GREEN GODDESS PESTO BOWLS: packed with nutrients, made in just 30-minutes, and is so tasty you’ll forget it’s actually good for you! You can certainly modify it to include whatever veggies you’d like. In this version I chose to include:
☆ potatoes
☆ kale
☆ brussels sprouts
☆ crispy chickpeas
☆ toasted pumpkin seeds
☆ my favorite pea pesto from @minimalistbaker

Head to the blog for the full recipe! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/green-goddess-pesto-bowls/
You guys really loved these when I posted them a l You guys really loved these when I posted them a little while back so I decided to share this BEET HUMMUS HASH BROWN TOAST recipe on my blog! The beet hummus is so delicious topped with sautéed balsamic mushrooms, avocado, vegan parmesan cheese, and fresh microgreens 💗🌱 They make a great appetizer, lunch, dinner or even savory breakfast! Basically they are perfect any time of day. SWIPE to see a closeup! 👉🏻
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BONUS: use @strongrootsusa cauliflower hash browns for extra yum factor 😋
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Clickable link in bio @healthylittlevittles

https://www.healthylittlevittles.com/beet-hummus-hash-brown-toast/
Besides being nature’s candy, poached pears are Besides being nature’s candy, poached pears are super easy to make and look so pretty! Serve with coconut whipped cream, ice cream, or even chocolate sauce. You know what?! Treat yo’self and you just go ahead and enjoy with all the above 😉 This recipe will be in my new book! Who’s excited?! 🥳💗
One of my most popular blog recipes in 2020... and One of my most popular blog recipes in 2020... and I think will continue on in 2021 is this BUTTERNUT SQUASH + SPINACH PASTA! It’s made in under 30 minutes and is so so good 😋 Recipe is on the blog! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/butternut-squash-spinach-pasta/
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My blog contains affiliate links, which means I receive a percentage of the sale if you use the link to featured products to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so I greatly appreciate your support. Gina is a also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by advertising and linking to amazon.com

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