Recipe courtesy of Donna Hay

Chickpea and Roast Pumpkin Soup

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  • Yield: Serves 4
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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


  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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