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Pumpkin and Chickpea Soup

Pumpkin and Chickpea Soup
Yum in a bowl !
Servings
4 people
Servings
4 people
Pumpkin and Chickpea Soup
Yum in a bowl !
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Preheat oven to 180c, add pumpkin, parsnips, leek,zucchini and garlic to a baking dish, drizzle with oil and bake for 25 minutes or until a light char has developed on the vegetables, toss a couple of times during cooking. Remove vegetables from baking dish also remove skin from garlic ( you only need the soft flesh) put in a large pot. Add stock, water chilli and thyme, simmer on oven top until pumpkin is soft. Meanwhile heat oil in a frying pan, add chickpeas,cumin and coriander, cook for a few minutes until chickpeas are coated. Remove thyme sprigs from soup mixture and puree. Season to taste, serve soup in individual bowls topped with chickpeas, yoghurt, picked coriander leaves and char grilled naan bread.
Recipe Notes

Kent pumpkin is hard to cut the skin from, so cut into pieces leaving on the skin,after the pumpkin has baked get a fork to hold each piece and cut away the skin, making sure you get all the flesh out.

I always use continental stock pot there are 4 pods per packaging.

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