Chickpea and Roast Pumpkin Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 lbs pumpkin |
6 cups vegetable or chicken stock |
1 tablespoon oil |
2 onions, finely chopped |
1 teaspoon ground cumin |
2 tablespoons dijon mustard |
2 tablespoons honey |
1 14 -ounce can chickpeas, drained and rinsed |
1/2 cup shredded basil |
Directions:
1. 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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