Chickpea And Roast Pumpkin Soup Recipes

PUMPKIN AND CHICKPEA SOUP

Pumpkin and chickpea soup image

Pumpkin soup is a winter classic. In this version we roast the pumpkin first to draw out the sweetness and add depth of flavour.

Provided by Lisa Featherby

Time 1h50m

Yield Serves 6

Number Of Ingredients 9

Ingredients

1.2 kg peeled Kent (Jap) pumpkin, cut into 4cm cubes
4 red birdseye chillies, coarsely chopped
2 tbsp oregano
60 ml (¼ cup) extra-virgin olive oil, plus extra to serve
250 gm dried chickpeas, soaked overnight in plenty of cold water
6 golden shallots, finely chopped
4 garlic cloves, finely chopped
1 litre (4 cups) chicken or vegetable stock
Finely grated parmesan and crème fraîche, to serve

Steps:

Preheat oven to 200C. Combine pumpkin, chillies and oregano in a large roasting pan. Drizzle with a third of the oil, season to taste, toss to coat and roast, turning occasionally, until pumpkin is very tender and caramelised (1-1¼ hours).
Meanwhile, drain chickpeas and place in a large saucepan, cover with cold water, bring to the boil, then simmer uncovered over medium heat until chickpeas are very tender (45-55 minutes). Drain, reserving 1 litre cooking liquid, and set aside.
Heat remaining oil in a large saucepan over medium heat, add shallots and garlic, and sauté over low heat until tender (12-15 minutes). Add stock and bring to the boil, then add pumpkin and chickpeas, and coarsely crush with a spoon. Add reserved chickpea liquid to achieve a chunky soup consistency, season to taste and serve topped with parmesan, crème fraîche and black pepper.

Nutrition Facts : ServingSize Serves 6

ROAST PUMPKIN SOUP WITH CHICKPEAS

Roast pumpkin soup with chickpeas image

Warm, velvety and simple to make, pumpkin soup is your cold-weather friend. And by adding chickpeas and merguez sausages, you turn soup into dinner.

Provided by Jill Dupleix

Categories Dinner

Time 1h30m

Yield SERVES 4

Number Of Ingredients 12

Ingredients

1.2kg butternut pumpkin
1 onion, unpeeled, halved
1 tomato, halved
4 garlic cloves, unpeeled
3 tbsp olive oil
4 fresh merguez or chorizo sausages
1 fresh red chilli
400g can chickpeas, drained and rinsed
750ml vegetable stock
2 tbsp tomato paste
2 tsp rose harissa, plus extra to serve
½ cup parsley or coriander sprigs

Steps:

1. Heat oven to 180C fan-forced (200C conventional). Roughly chop the pumpkin (no need to peel), and arrange with onion, tomato and garlic on a baking tray lined with baking paper. 2. Coat the vegetables with 2 tbsp olive oil, scatter with sea salt and black pepper, and bake for 45-55 minutes, removing the tomato and garlic, and turning the pumpkin after 30 minutes. Transfer vegetables to a chopping board until cool enough to handle. 3. Toss the sausages, chilli and 2 tbsp of the chickpeas in remaining olive oil and bake for 20 minutes (use the same tray to save on dishes). 4. In the meantime, squeeze the garlic cloves out of the skins, and discard onion skins and pumpkin skins and seeds. Roughly chop the vegetables, and tip into a large saucepan. 5. Add vegetable stock, tomato paste, harissa, remaining chickpeas, sea salt and pepper, and bring to the boil. Simmer, stirring occasionally for 15 minutes. 6. Blend the soup in batches in a food processor or blender until smooth and velvety, and serve in warm bowls. Slice the sausages and finely slice the chilli. Arrange sausages and chilli on top with crisped chickpeas, extra harissa and herbs. Tips Butternut pumpkin is perfect for this recipe, or mix it up with Japanese pumpkin. Bake with the skin on, then peel later. When you cook pumpkin in water, the liquid dilutes the flavour. When you cook pumpkin in the oven, you reduce the water content, intensifying the natural flavour. Swap out spicy merguez or chorizo sausages for frankfurts, kofta, pan-roasted mushrooms or grilled eggplant.

PUMPKIN CHICKPEA SOUP

Pumpkin Chickpea Soup image

This is a soup that I made up with what I had available. I love chickpeas and cumin combined and pumpkin soup is one of our favourites. Family enjoyed it immensely.

Provided by Sueie

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon oil
500 g pumpkin, peeled and chopped
1 large potato, peeled and chopped
1 onion, finely chopped
1 liter chicken stock or 1 liter vegetable stock
1 (14 ounce) can chickpeas, drained
2 teaspoons cumin
1 teaspoon coriander
1 garlic clove, crushed
1 (12 ounce) can evaporated skim milk
salt and pepper

Steps:

Heat oil in pan, add cumin, coriander and garlic, stirring over low heat 1 minute.
Add stock, pumpkin, potato and onion.
Cook until tender.
Add chickpeas and evaporated milk, process until thick and most of chickpeas have been pureed.
Serve with crusty bread.

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