Pumpkin Soup w/ Honey Roasted Chickpeas

Pumpkin Soup w/ Honey Roasted Chickpeas

October is pumpkin season which usually means lots of delicious pumpkin flavored baked goods. Pumpkin is also a great winter squash to use in savory dishes as well, and the pumpkin flavor really stands out in this simple, satisfying pumpkin soup. The honey roasted chickpeas add a nice bite and depth of flavor to the soup, and they are incredible on their own as a snack. I had to hide them from my family so there would be some left for the soup, and I may have convinced my toddler they were candy. They are best eaten right away when they are warm and crunchy. I love that they are made from staple pantry items so you can make a fresh batch to enjoy whenever you want a guilt-free treat. Happy Fall!

Pumpkin Soup with Honey Roasted Chickpeas


  • 1-2 tbsp butter or oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 cups roasted pumpkin, cubed
  • 4-5 cups chicken broth
  • Salt/pepper to taste



To roast pumpkin: remove stem, place sugar pumpkin on glass baking dish and roast at 350 for 1 hour. Cut in half, remove seeds and skin and cube into 1″ pieces.

For soup: heat butter or oil in heavy stock pot and cook onion for 5 minutes. Add garlic and stir two minutes more. Add pumpkin, broth, salt and pepper and bring to a boil. Simmer for 20 minutes, covered on low heat. Let cool a little and puree with an immersion blender until smooth. Pour into bowls and garnish with a scoop of yogurt (optional) and honey roasted chickpeas.

Note: for a creamier soup, add a cup of milk in place of a cup of broth.

Honey Roasted Chickpeas

Honey Roasted ChickpeasIngredients:

  • 1 (15oz) can garbanzo beans
  • 1 tbsp butter, melted
  • 1 tbsp honey
  • 1/4 tsp cinnamon
  • 1/4 tsp chili powder
  • 1/8 tsp ground ginger
  • Sea salt to taste



Drain, rinse and fully dry chickpeas on a tea towel. Place on parchment lined baking sheet and bake at 350 for 30 minutes. Meanwhile, in a medium bowl whisk together honey, warm melted butter and spices. Add roasted chick peas to bowl and mix until chickpeas are completely covered. Place back on the parchment lined baking sheet and put in oven for 10 minutes more. Let cool, eat immediately.

Have you made this recipe? Let us know how it came out in the comments.