Chickpea and Roast Pumpkin Soup

Yield:
Serves 4
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
  • 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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