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  • Prep-time: / Ready In:
  • Makes 8 cups

Roasted red bell peppers and nutty tahini spruce up this simple squash soup for a crave-worthy bowl of goodness that fills both your stomach and your soul. Chewy chickpeas add heft while the brightness of fresh-squeezed lemon juice pairs perfectly with the rich earthiness of the cubed squash. Serve this tasty stew with rounds of whole wheat pita bread to sop up the savory broth!

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Roasted Red Pepper and Pumpkin Soup with Chickpeas in blue ceramic bowls with a metal soup spoon

Ingredients

  • 4 cups cubed peeled pumpkin, kabocha squash, or butternut squash ( ¾-inch cubes)
  • 2 tablespoons lemon juice
  • 2 red bell peppers, halved, stemmed, and seeded
  • 4 cups low-sodium vegetable broth
  • 2 15-oz. cans no-salt-added chickpeas, rinsed and drained (3 cups)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ cup chopped fresh parsley
  • 2 tablespoons tahini
  • 4 cloves garlic, minced
  • 2 whole wheat pita bread rounds, toasted and cut into wedges
  • Lemon wedges

Instructions

  1. Preheat oven to 400°F. Line a shallow baking pan with parchment paper. Spread pumpkin in one side of pan. Drizzle with lemon juice. Arrange bell peppers, cut sides down, in other side of pan. Roast 30 minutes or until pumpkin is tender and peppers start to char.
  2. Transfer pumpkin to a 4- to 6-quart pot. Wrap peppers in the parchment paper. Let stand 15 minutes or until cool enough to handle. Use a sharp knife to remove skins from peppers. Chop peppers.
  3. Add broth and chickpeas to pot with the pumpkin. Bring to boiling; reduce heat. Cover and simmer 15 minutes. Season with salt and black pepper.
  4. Ladle soup into bowls. Add roasted peppers, parsley, tahini, and garlic to bowls. Serve with pita bread and lemon wedges.
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Comments (14)

(5 from 4 votes)
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Patti2 days ago
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I made this tonight and thought it was okay. I added the tahini to the pot not the bowel. I think it needs more spice and possibly a little sweetness too. A carrot maybe?

Babs Yingst3 days ago
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I’m a bit confused by the recipe. Why aren’t all the ingredients added to the soup in the pot, instead of adding ingredients into separate bowls? Has anyone added everything to the pot?

Chris17 hours ago
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We were confused as well. My dad made it and it was delicious. He added the tahini, parsley, garlic and red peppers to the main pot when it was done with the 15 min simmer and it was delicious. I repeated it tonight with same results. Must be a typo in the recipe!

Linda Jo Basden2 days ago
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I too wondered why all the ingredients aren’t added into the pot. I may try it.

Cindy Johnson4 days ago
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Ndu

TheBeckster5 days ago
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To save time I used pre cut butternut squash and a jar of roasted peppers. I blended some of the broth with a dollop of almond butter. I added some bits of spinach for color. Tasty and pretty!

Ginny5 days ago
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I’m working on making this now. I’m confused about the last few ingredients: does each individual bowl get 2 T tahini, parsley, etc??

Moxie6 days ago
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Made this today. Roasted pie pumpkin and red pepper on the grill and used one can of garbanzos and one can of great northern beans. Result was delicious!!! (I normally add lots of seasonings and heat to FoK recipes, but this one was tasty as is!)

Laura BeeGood!6 days ago
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Wow…. Sprinkling the lemon juice over the butternut squash and then baking it… the result is wow WOW.. big difference because of the lemon juice!!!

Tomorrow i continue to make the soup.. i bet this is going to be a triple WOW..
thank you for sharing!!

Vicki6 days ago
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I can’t wait to try this recipe! It sounds delicious. If you would consider printing nutritional information such as grams of carbs, amount of sodium, etc. it would be very helpful. It is difficult to type recipe info into the apps available to make those calculations. Thank you.

Barbara6 days ago
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Due to the current cost of living crisis in the UK it’s expensive to turn the oven on especially when there’s only one person in a household..
can one air fry the squash and peppers or miss the roasting out and just do everything in one pot on top of a stove ?

Joe Jitsu5 days ago
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Not sure if it’s possible for you, someone stated that they grilled it and it came out very good. With air fryer, it may not char the peppers. Other than that it will cook. Perhaps put liquid smoke or smoked paprika to get some of “”char” flavor. Do your best with what you have.

fontaine6 days ago
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You can double or triple the recipe. Make sûre your oven is full. And then put in the freezer for another time.

Danielle Broadway6 months ago
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This recipe is deceptively packed with flavor! Loved this as did my kids.

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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