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Sweet Potato and Chickpea Soup with Toasted Pumpkin Seeds

Masha R

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Fall is officially here and I am kicking off soup season with this super hearty, filling sweet potato and chickpea soup. I love creamy, thick soups that really fill me up - and that's exactly this soup with those protein packed chickpeas. Can you tell I'm Russian? Look at that huge loaf of bread (It was even bigger but it threw the whole picture off so I ate it down). 

I also topped this soup with toasted pumpkin seeds but there are so many varieties of toppings; and lastly, I like my soups to have texture so when you are pureeing the soup feel free to leave it chunky or get it really smooth - all up to you!

Ingredients:
- 2 T olive oil
- 2 leaks - chopped with green parts (when do you ever get to use those, huh?)
- 1 onion - roughly chopped
- 4 garlic cloves - chopped
- 1 t tumeric
- 3 large sweet potatoes - if you have small sweet potatoes, double the size
- 1 liter vegetable stock
- 1 can (400g) of chickpeas - rinsed
- 1 can (400g) of light coconut milk
 - salt and pepper
Optional:
- cilantro
- pumpkin seeds

Steps:
1. Grab your Le Creuset Pot and heat the olive oil along with the leaks, onion, and garlic over medium heat until the veggies are sweated down, about 7-10m. Add the tumeric in and stir.
2. Add the chunks of sweet potato and vegetable stock. Bring to a boil and simmer until the potatoes are soft, but no so soft they are falling apart.
3. Using a hand mixer or blender, blend the mixture to the desired consistency. Add the drained chickpeas and blend again. The portion is pretty big so if you are blending it in a Vitamix or something, you may have to do two portions. I like my soup pretty thick, so I did it all in one.
4. Add the coconut milk and stir, heating through again. If it is too thick for your liking, add some water to thin it out.
5. Toast some pumpkin seeds in a saute pan for a few minutes, making sure to watch them so they don't burn. If you want to make spicy pumpkin seeds, add a teaspoon of oil and mix the desired pumpkin seeds into the oil adding your favorite spices - cumin, chili, paprika - whatever you want! Then, add the oil and pumpkin seeds on top for a nice spice.

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This soup is so wonderfully filling and I love finding those surprise whole chickpeas I left in there. I hope you try this soup - make sure to tag me on Instagram to share your soup creations!

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