Are you searching for a delicious and nutritious meal that is perfect for a chilly day? Look no further than chickpea and roast pumpkin soup! This hearty and flavorful soup is packed with protein, fiber, and vitamins, making it a great choice for a healthy and satisfying meal. Plus, it's incredibly easy to make and comes together in just a few simple steps. So gather your ingredients and get ready to enjoy a warm and comforting bowl of chickpea and roast pumpkin soup today!
Here are our top 3 tried and tested 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
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
Categories Dinner
Time 1h30m
Yield SERVES 4
Number Of Ingredients 12
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
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.
Tips:
- For a smoother soup, blend it until completely pureed. If you prefer a chunkier soup, blend it only until the desired consistency is reached.
- If you don't have a food processor or blender, you can mash the chickpeas and pumpkin with a potato masher or fork.
- To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the soup over medium heat until warmed through.
- Serve the soup with a variety of toppings, such as croutons, grated cheese, chopped fresh herbs, or a dollop of yogurt.
Conclusion:
This chickpea and roast pumpkin soup is a delicious and healthy meal that is perfect for a cold day. It is packed with flavor and nutrients, and it is easy to make. Whether you are a soup lover or just looking for a new and exciting recipe to try, this soup is sure to please. So next time you are looking for a hearty and satisfying meal, give this chickpea and roast pumpkin soup a try.
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