6 to 8cupsvegetable stockor chicken stock, homemade or low sodium preferred
15ouncespumpkin pureecan, unsweetened (not pumpkin pie filling)
1granny smith applepeeled, cored, and chopped
1potatomedium-sized, peeled and chopped
1tablespoonyellow curry powder
For the Chickpeas
Preheat oven to 400 degrees F. In a large bowl, toss the chickpeas with the olive oil and spices until well coated. Spread in an even layer on a baking sheet and bake for 30 to 40 minutes, until crisp.
For the Soup
Heat olive oil in saute pan over medium heat and add the carrots and onion. Cook for 5 to 6 minutes over medium-high heat until onion is softened and translucent at the edges. Add the garlic and cook for an additional 30 seconds, until golden and fragrant. Add the puree, carrots, potatoes and apples and 6 cups of the stock and stir. Add all of the spices, stir. Allow to cook over medium-high heat for 25 to 30 minutes, until carrots and potatoes are soft. Add more stock while cooking if necessary. With an immersion (hand) blender or in a standing blender in batches, filling halfway each time and holding the lid with a towel, puree the soup until smooth. If necessary, add more stock to achieve the desired consistency. Add salt to taste.
To serve as soup shooters, place some of the soup in a measuring cup or small pitcher and pour into the shot glasses (3 ounce shot glasses). Add a few chickpeas to the top of each. Alternatively, soup can be ladled into bowls with the chickpeas placed for garnish in the center of each.