Roasted Pumpkin Soup with Crispy Chickpeas, Whipped Feta & Chili Honey Drizzle

Description

This roasted pumpkin soup is rich, velvety, and packed with cozy flavor. Sweet roasted pumpkin blends into a creamy soup topped with crunchy crispy chickpeas, tangy whipped feta, and a spicy chili honey drizzle for the perfect balance of savory, sweet, creamy, and crunchy in every spoonful.

Ingredients

For the Soup

• 5 cups pumpkin, peeled and cubed
• 1 onion, chopped
• 4 garlic cloves
• 2 tablespoons olive oil
• 4 cups vegetable broth
• ½ cup heavy cream or coconut milk
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and black pepper to taste

Crispy Chickpeas

• 1 can chickpeas, drained and dried
• 1 tablespoon olive oil
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• Salt to taste

Whipped Feta

• 1 cup feta cheese
• ¼ cup Greek yogurt
• 1 tablespoon olive oil
• 1 teaspoon lemon juice

Chili Honey Drizzle

• 3 tablespoons honey
• ½–1 teaspoon chili flakes

Instructions

Roast the Vegetables

1. Preheat oven to 425°F (220°C).
2. Place pumpkin, onion, and garlic on a baking tray.
3. Drizzle with olive oil and season with salt, pepper, smoked paprika, and cumin.
4. Roast for 30–35 minutes until tender and caramelized.

Make the Crispy Chickpeas

1. Toss chickpeas with olive oil, paprika, garlic powder, and salt.
2. Spread on a baking tray and roast for 25–30 minutes, shaking halfway through, until crispy.

Blend the Soup

1. Transfer roasted vegetables to a large pot.
2. Add vegetable broth and blend until smooth using an immersion blender or regular blender.
3. Stir in cream or coconut milk and simmer for 5 minutes.

Prepare the Whipped Feta

1. Blend feta, Greek yogurt, olive oil, and lemon juice until creamy and smooth.

Make the Chili Honey

1. Warm honey slightly and stir in chili flakes.

Assemble

1. Ladle soup into bowls.
2. Top with whipped feta, crispy chickpeas, and a drizzle of chili honey.
3. Serve warm with crusty bread if desired.

Q&A

Can I use butternut squash instead of pumpkin?

Yes, butternut squash works perfectly and gives a similar sweet, creamy flavor.

How do I make it dairy-free?

Use coconut milk in the soup and replace whipped feta with a dairy-free yogurt topping.

Can I make the soup ahead of time?

Yes. Store the soup in the refrigerator for up to 4 days. Add toppings just before serving.

Why aren’t my chickpeas crispy?

Make sure they are very dry before roasting, and avoid overcrowding the pan.