Kabocha Squash Soup with Crunchy Chickpeas

For soup:

Heat a large pot over medium heat and add pumpkin seed oil and butter. Add kabocha squash cubes, black pepper flakes, garlic powder, red pepper flakes, paprika, and nutmeg. Stir to combine completely. Cover the pot and cook until the squash has softened slightly, about 10 minutes. Pour the veggie stock into the pot and bring the mixture to a simmer. Cook until the squash is tender. Add the mixture to a high powered blender and blend until pureed. Pour the soup back into the pot and heat over medium-low heat. Once it feels evenly warm, stir in the Ripple Foods half & half. Continue to cook until soup is warm.

For the chickpeas:

Preheat oven to 425°F. Cover a small baking sheet with foil and spray with nonstick spray. Spread chickpeas out evenly (making sure they are patted dry) on the pan and toss ingredients together, coating evenly. Bake for 15 minutes, stir the chickpeas to insure even toasting, then bake an additional 15 minutes.

To serve, top the kabocha squash soup with a drizzle of Ripple Foods half & half, crunchy chickpeas, and chopped arugula.