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Chickpea and Roast Pumpkin Soup Recipe

Chickpea and Roast Pumpkin Soup Recipe

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Ingredients

Count

Nutrition

574

Calories

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Ingredients:

Serving

4 lbs pumpkin
6 cups vegetable or chicken stock
1 tbsp oil
2 onions, finely chopped
1 tsp ground cumin
2 tbsp dijon mustard
2 tbsp honey
1 14 - oz can chickpeas, drained and rinsed
1/2 cup shredded basil

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	573.64 Kcal (2402 kJ)
Calories from fat	84.41 Kcal
		% Daily Value*
Total Fat	9.38g	14%
Sodium	470.5mg	20%
Potassium	2516.8mg	54%
Total Carbs	114.96g	38%
Sugars	24.5g	98%
Dietary Fiber	20.17g	81%
Protein	23.16g	46%
Vitamin C	81mg	135%
Iron	9.7mg	54%
Calcium	254.5mg	25%

Amount Per 100 g
Calories	58.09 Kcal (243 kJ)
Calories from fat	8.55 Kcal
		% Daily Value*
Total Fat	0.95g	14%
Sodium	47.64mg	20%
Potassium	254.85mg	54%
Total Carbs	11.64g	38%
Sugars	2.48g	98%
Dietary Fiber	2.04g	81%
Protein	2.35g	46%
Vitamin C	8.2mg	135%
Iron	1mg	54%
Calcium	25.8mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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