Pumpkin Chickpea Soup Recipes
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
Time 1h50m
Yield Serves 6
Number Of Ingredients 9
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
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
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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.
CHICKPEA AND ROAST PUMPKIN SOUP
Provided by Food Network
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Cut the pumpkin in large wedges, leaving the skin on. Place the wedges in a baking dish and bake for 40 minutes or until soft and golden. In two batches, scrape the flesh into a food processor with 1 1/2 cups of the stock and blend until smooth. Heat a saucepan over medium to high heat. Add the oil, onions, and cumin and cook for 4 minutes or until soft. Add the mustard, honey, the remaining stock and the pumpkin puree and simmer for 5 minutes. Stir through the chickpeas and basil and cook for a further 5 minutes. Serve with grilled bread.
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- Scatter thyme over the pumpkin and drizzle with half of the olive oil. Cover loosely with foil and bake for 20-25 minutes.
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