Thai Pumpkin Soup With Peanut Butter Roasted Chickpeas [Vegan, Gluten-Free]

When the chill sets in, a rich, velvety bowl of warm, spicy, and creamy soup proves to be the ultimate remedy. Savoring a culinary adventure that combines the bold flavors of Thailand in a single dish?

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Warmly Spiced Thai Pumpkin Soup with Crunchy Peanut Butter Roasted Chickpeas: A Vegan and Gluten-Free Delight?Pumpkin soup with a twist: Thai-inspired and paired with creamy peanut butter roasted chickpeas, this recipe is perfect for vegan and gluten-free diets. Here’s what you’ll need: * 1 small to medium-sized pumpkin (about 2 lbs) * 2 tablespoons of olive oil * 1 onion, diced * 3 cloves of garlic, minced * 1 tablespoon grated fresh ginger * 1 can of coconut milk * 4 cups of vegetable broth * 1 teaspoon Thai red curry paste * Salt and pepper to taste * Fresh cilantro leaves for garnish Pumpkin and peanut butter unite in this creamy Thai-inspired soup, elevated by the crunch of roasted chickpeas. To prepare this comforting vegan and gluten-free delight, start by roasting a can of chickpeas with two tablespoons of peanut butter, one tablespoon of maple syrup, and a pinch of salt until crispy.Nutritional Information

Warmly Spiced Thai Pumpkin Soup with Crunchy Peanut Butter Roasted Chickpeas: A Vegan and Gluten-Free Delight?

Pumpkin soup with a twist: Thai-inspired and paired with creamy peanut butter roasted chickpeas, this recipe is perfect for vegan and gluten-free diets. Here’s what you’ll need:

* 1 small to medium-sized pumpkin (about 2 lbs)
* 2 tablespoons of olive oil
* 1 onion, diced
* 3 cloves of garlic, minced
* 1 tablespoon grated fresh ginger
* 1 can of coconut milk
* 4 cups of vegetable broth
* 1 teaspoon Thai red curry paste
* Salt and pepper to taste
* Fresh cilantro leaves for garnish

1 eco-sized pumpkin in transit.
34-ounces vegetable broth
1 onion, roughly chopped
One small to medium-sized clove of garlic, finely minced.
One fresh lemongrass stalk, thinly sliced and finely chopped.
1 red chili, finely chopped
1 tablespoon lime juice
1 tablespoon ginger, finely chopped
1 teaspoon bumped cumin
1 teaspoon cracked coriander
Salt and pepper
Coconut oil for frying

One 15-ounce can of chickpeas, rinsed and drained.
1 tablespoon peanut butter
1 tablespoon tamari
1 teaspoon coconut oil

Fresh coriander
Chili
Coconut milk
Soy yogurt

Pumpkin and peanut butter unite in this creamy Thai-inspired soup, elevated by the crunch of roasted chickpeas. To prepare this comforting vegan and gluten-free delight, start by roasting a can of chickpeas with two tablespoons of peanut butter, one tablespoon of maple syrup, and a pinch of salt until crispy.

Saute onions and minced garlic in a large saucepan over medium heat until fragrant, approximately three minutes, after first melting the coconut oil.
Combine all spices, then reverse their order and allow the mixture to simmer for one minute.
As the aromatic spices mingle with the sizzling pumpkin, I’ll give it a good stir and allow it to cook for an additional minute, allowing the flavors to meld together in perfect harmony.
Simmer the broth vigorously to a rolling boil, then reduce the heat and let the soup cook gently for exactly 15 minutes.
Roast chickpeas over medium heat by heating a pan until it reaches that temperature, then adding some melted coconut oil and cooking them for 5-7 minutes while occasionally stirring to ensure even browning.
As the mixture simmers, allow the richness of tamari and the creaminess of peanut butter to meld together in harmony, stirring occasionally, before allowing the flavors to unfold over an additional 5-7 minutes of gentle heat.
Blending the soup to a silky consistency, I then take a moment to appreciate its velvety texture before adding a squeeze of fresh lime juice and a pinch of salt and pepper to balance the flavors.
Savory soup is served in bowls, topped with a rich and creamy combination of coconut milk and soy yogurt, accompanied by the nutty flavors of peanut butter-roasted chickpeas, the aromatic essence of coriander, and the subtle heat of chili flakes.