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Spiced roasted pumpkin & chickpea soup

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Toss the pumpkin with oil and seasonings in a large heavy-bottomed baking tray and cook in the oven for about 25-30 mins until tender and coloured.
  • When the pumpkin is almost ready, heat a little fresh oil in a large heavy-bottomed pot and gently sauté the onions and garlic until reasonably tender, stirring now and again.
  • Add the spices with the chilli paste to the pot, mix well and briefly cook to toast. Then add the pumpkin with the stock and seasonings. Stir and gently cook for about 30-40 mins until the pumpkin is very, very tender, adding more stock if needed.
  • When ready, process the lot and then return to the pot with the chickpeas. Stir well and simmer for about 4-5 mins, regularly stirring.
  • Serve the soup in individual bowls with a dollop of yoghurt on top and a sprinkling of chopped coriander.
  • from “Colour of Maroc” by Rob & Sophia Palmer

Ingredients

  • 1.7 kg Japanese or Queensland Blue pumpkin, peeled & cut in large chunks
  • olive oil
  • sea salt & freshly ground pepper
  • 2 onions, roughly chopped
  • 2 garlic cloves, crushed
  • ½ tspn each ground cumin, coriander & allspice
  • 1 tspn smoked paprika
  • 1 heaped tbsp chilli paste
  • 1¼ litres vegetable or chicken stock
  • 1 x 400 can chickpeas, drained & rinsed
  • ¼ cup plain yoghurt
  • 2 tbsp chopped coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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