PUMPKIN AND CHICKPEA SOUP
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
Yield Serves 6
Number Of Ingredients 9
- 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
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
Yield SERVES 4
Number Of Ingredients 12
- 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
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
Yield 4 serving(s)
Number Of Ingredients 11
- 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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Top Asked Questions
How do you make pumpkin chickpea soup?Add chickpeas, ginger and stock and simmer for 10 minutes. Squeeze roasted garlic into the pot, discarding skins. Add the roasted pumpkin and cup of water, bring to the boil then remove from heat. Puree soup, adding extra water if desired, until smooth.
How do you cook pumpkin and chickpeas in the oven?Preheat oven to 180C / 350F, place pumpkin on a baking tray and cover in 1 tablespoon of olive oil. Roast for 20 minutes or until softened and browned. Heat remaining oil in large pot on medium high. Add onions and cook until translucent. Add pumpkin, chickpeas, stock and Moroccan spices and cook for 5 minutes.
How do you cook leeks and chickpeas?Place leeks into a heavy based pot with the rest of the olive oil and fry over a low heat for 3-5 minutes until they are soft and translucent. Add chickpeas, ginger and stock and simmer for 10 minutes. Squeeze roasted garlic into the pot, discarding skins.
What to do with roasted chickpeas?This pumpkin soup is topped with smoky roasted chickpeas and fresh thyme, making it the ultimate cozy autumn recipe for busy weeknights! Chickpeas: Preheat oven to 400°F (204°C). Thoroughly dry chickpeas with a paper towel, then toss together with olive oil, soy, sriracha, maple, and paprika.