Creamy Pumpkin Soup With Pumpkin Sour Cream [Vegan, Gluten-Free]

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Jazz up creamy pumpkin soup with crispy chickpeas, pomegranate seed, toasted pumpkin seeds, and artichokes! The breaded "parmesan" baked artichokes give this meal a little extra oomph, but the soup is just as delectable without them. The pomegranate seeds were a wonderfully sweet addition that are a definitely a necessity in this recipe.

Creamy Pumpkin Soup With Pumpkin Sour Cream [Vegan, Gluten-Free]

Calories

1346

Serves

Cook Time

Ingredients

For the Soup:

1 32-ounce package of creamy pumpkin soup
Crispy chickpeas (see below)
Pomegranate seeds
Pumpkin cashew cream (see below)
1/4 cup pumpkin seeds, toasted
Breaded “parmesan” baked artichokes (see below)

For the Crispy Chickpeas:

1 can chickpeas, drained and rinsed
2 tablespoons tandoori masala seasoning (see below)
Olive oil

For the Tandoori Masala:

3 tablespoons cumin
2 tablespoons garlic powder
2 tablespoons paprika
3 teaspoons ginger
2 teaspoons coriander
2 teaspoons cardamom

For the Pumpkin Sour 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 purée
1/2 teaspoon salt

For the Breaded Artichokes:

4 artichokes
7 ounces gluten-free bread crumbs (about 1 1/2 cups)
1/2 cup vegan parmesan cheese (see below)
1/4 cup olive oil

For the Vegan Parmesan:

3/4 cup raw cashews
3 tablespoons nutritional yeast
3/4 teaspoon salt
1/4 teaspoon garlic powder

Preparation

Preheat your oven to 400°F. Bread and cook the artichokes.
In a small bowl, add your drained and rinsed chickpeas and 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.
Meanwhile, in a medium sauce pan, heat up the soup, stirring occasionally over medium-low heat.
Make your cashew cream by combining the raw cashews, pumpkin, salt, and almond milk in your blender and blend until smooth.
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
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, and cashew cream.

Nutrional Information

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AUTHOR & RECIPE DETAILS

Plant-based recipes ready in 30 minutes or less. GINA FONTANA is a certified health coach and food blogger based in Columbus, Ohio, creating naturally gluten-free + dairy free + plant-based dishes that take 30 minutes or less to prepare. Here she lives with her husband Ben, baby boy Read, and two fur babies Boomer + Mickey. Gina works full-time as a mommy, and in her “free time” she develops fun, fresh, unique recipes by pairing different flavors together to create one magical dish. You can find her recipes on her Healthy Little Vittles blog.