Roasted Red Pepper and Squash Soup with Chickpeas

"What's better than a cozy bowl of delicious soup in fall? This squash and red pepper soup really hits the spot as the temperature drops outside. 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."

"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. 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."

Roasted red bell peppers, cubed pumpkin or squash, chickpeas, tahini, garlic, parsley, lemon juice, and vegetable broth combine into a savory, hearty soup. Roast the squash and peppers at 400°F until the squash is tender and the peppers begin to char, then peel and chop the peppers. Simmer the pumpkin with broth and chickpeas for 15 minutes, season with salt and pepper, and finish bowls with roasted peppers, parsley, tahini, and minced garlic. Serve with toasted whole wheat pita and lemon wedges. Store chilled in an airtight container up to five days or freeze for longer storage.

Read at Alternative Medicine Magazine