Pumpkin Soup and Roasted Chickpeas for Adopt a Gluten-Free Blogger

This month Adopt a Gluten-Free Blogger is being hosted by yours truly. What is Adopt a Gluten-Free Blogger? It’s a monthly blogging event started by Sea Maiden at Book of Yum. Each month people choose to “adopt” a gluten-free blogger and make one or more of their recipes. (It’s a great way to work through your bookmarked recipe list). Then they write about the recipes they made. The host then writes a big post sharing everyone’s adoptions. If you want to play along there’s still time to sign-up.

My adoptee this month is Shirley from Gluten Free Easily. Shirley is the cheerleader of the gluten-free blogosphere. She makes me think of warm fuzzies. She’s always stopping in with something nice to say. (She easily wins the prize for most comments on this site, and I wouldn’t be surprised if she holds that position on many other blogs). She’s just one of those people that goes through life being kind to everyone.

She’s also been cooking up a storm judging by her recipe index. Shirley’s been gluten-free since 2003, so she has lots of practice. I narrowed the list down to two recipes to try: Simple Roasted Chickpeas and Veronica’s Pumpkin Soup.

I’ve made roasted chickpeas once, maybe twice. It’s one of those things that you love the idea, then you try it and think it’s great! Then you forget about it for a while until someone mentions it again. I spotted it on her recipe list; that was all the nudge I needed. Her recipe calls for ground cayenne, although she’s quick to note that all sorts of other seasonings work as well. I don’t keep ground cayenne, as I’m more of a fan of crushed red pepper flakes, but I didn’t think they’d do as good of a job of coating the chickpeas, so I used smoked paprika. Delicious! I think some cumin and garlic powder would be nice too. Or garam masala. I like her Old Bay suggestion as well.

Pumpkin soup, on the other hand, is not something I’ve ever made. (Plenty of squash soups, but never pumpkin). And this recipe made it easy with the use of canned pumpkin. I did substitute vegetable broth for the chicken broth, and I ended up using soy milk. Mike loved it. It had an interesting balance of sweet and savory. The ginger, cinnamon, and brown sugar made it like pumpkin pie filling, but then the onions put it back in savory land. The spices were light, so the pumpkin flavor really shone through. It was smooth, creamy, and filling.

The great thing about these two recipes is that they really are a snap to make. In half an hour, you could have creamy pumpkin soup with spicy roasted chickpeas. A perfect fall dinner.

Thanks to Shirley for her delectable recipes, and if you’d like to join in and adopt a blogger, here’s the page to sign-up.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


  1. Oh my goodness, Kalinda … thank you so much for the super sweet adoption and your stunning renditions of my recipes! They didn’t look nearly as good when I made them. ;-) Combining the two recipes for a meal is simply brilliant. :-) So honored by all you’ve done here–thanks again, dear!


  2. I know, isn’t she a great photographer? Thanks for the reminder about roasted chickpeas… I also do the semi-forget about them thing, but think they are pretty yummy.

  3. Thank you for sharing . I haven’t eating to many chickpeas. ( except for Hummus ) , but I am will to try roasted Chickpeas. and it could turn into a good healthy snack idea :)

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