Recipe courtesy of Donna Hay
Save Recipe Print
Yield:
Serves 4

Ingredients

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

From Scratch Pumpkin Pie

Recipe courtesy of Nancy Fuller

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Roasted Butter Herb Turkey

Recipe courtesy of Sandra Lee

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Roasted Lamb Chops

Recipe courtesy of The Neelys

Browse Reviews By Keyword