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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akash monirul islam
[email protected]I'm allergic to chickpeas, so I substituted lentils. The soup still turned out great!
lonzo jones
[email protected]This soup is way too spicy for me. I could barely eat it.
Madhuri Gunathilaka
[email protected]I followed the recipe exactly, but my soup didn't turn out as creamy as I expected. I'm not sure what I did wrong.
Chamindu Deshan
[email protected]This soup is a bit bland for my taste. I think I'll add some more spices next time.
MENO Photograph
[email protected]I'm not a great cook, but this soup turned out perfectly. I'm so glad I tried it!
Rohan Alam
[email protected]This soup is so easy to make and it's packed with flavor. I love that it's also healthy and vegan.
Jessica Ceran
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it!
Salman Sulemankhan
[email protected]This soup is a great way to use up leftover roasted pumpkin. I always have a few pieces left over after Halloween, and this is a delicious way to use them up.
Glocel Estrada
[email protected]I'm not a big fan of pumpkin, but I loved this soup. The chickpeas and spices balanced out the pumpkin flavor perfectly.
Charles Tucker
[email protected]This soup is so flavorful and comforting. It's perfect for a cold winter day.
dog your mom
[email protected]I love how easy this soup is to make. I just threw all the ingredients in my slow cooker and let it cook all day. When I came home from work, dinner was ready!
Samena Faisal
[email protected]This soup was a hit with my family! The combination of chickpeas and roasted pumpkin was delicious, and the soup was perfectly creamy and flavorful. I will definitely be making this again.