Wednesday, 10 September 2014

Roast Pumpkin, Chick Pea and Garlic Soup with Golden Salt and Pepper Pumpkin Seeds


This soup entails sticking everything onto a baking tray, roasting it for half an hour in a hot oven, tipping it into a blender with a little stock or water then puréeing it into a soup. Can anybody tell me that this is difficult? If you think so, please give it a go. Easy Peasy Pumpkin and Pie.

Roast Pumpkin, Chick Pea and Garlic Soup with Golden Salt and Pepper Pumpkin Seeds

Feeds 4

1 small to medium pumpkin or butternut squash, cut into large chunks with seeds removed and kept aside
1 whole onion, peeled
1 bulb of garlic, broken and cloves left whole
1 tsp mixed spice
1 tin of chick peas
2 tbsp olive oil
Salt and pepper
750ml vegetable stock

1 - Pre-heat your oven to GM6/200 degrees C.
2 - Place all of the vegetables on a baking tray. Scatter with the mixed spice, a little salt and pepper and olive oil and mix thoroughly. Roast on a high shelf for 30-40 minutes until golden.
3 - In the meantime, scatter the seeds onto another baking tray with salt and pepper and a drizzle of olive oil. Toss together then place on the middle shelf of the oven. Cook until golden.
4 - When the vegetables have cooked, cut the pumpkin skin off and place the flesh into a blender along with the onion and the garlic cloves, squeezed straight out of their skins. Pour in the stock and chick peas then blitz to a fine purée. Taste for seasoning.
5 - Pour into bowls and serve with a scattering of delicious nutty golden pumpkin seeds.

8 comments:

Wendy said...

We traditionally use turnips rather than pumpkins to make lanterns. They are FAR more difficult to hollow out but look scarier!

theboydonefood said...

Thanks for the plug matey, and great recipe. I'm trying to get everyone here to have a bonfire night barbecue - see if we can't get some sausages going, some pumpkin roasting in some foil with a chilli, and drink a few beers. I'm still waiting for the first frost and the parsnips...too much great food coming up.

Antonia said...

This sounds like a great combination of flavours - I find most recipes for pumpkin soup rather uninspiring. Not this one. Unfortunately I've had a busy week and didn't get around to hollowing out a pumpkin, I hope I can still get my hands on one to have a go at this autumnal soup.

Amanda at Little Foodies said...

David, you're even more famous!
Today I clicked here from Word of Mouth instead of from my blog.
Super soup but do you know why some of the pumpkins sold say cooking pumpkin and others don't? Does this mean they've been covered in chemicals to make them grow more and therefore not a good idea to eat? I decided to put the lot in the wormery. I then bought cooking ones to eat. Paranoid, me?!

David Hall said...

Wendy, I can't imagine churning out a turnip?!

William, agree entirely, best time of the year for food.

Antonia, you should not have any problems getting hold of a pumpkin, there are tons of them around for a while yet.

Amanda, nice one, good to see that The Guardian have taste :o)

Cheers
David

theboydonefood said...

the inedible ones are normally called gourds and are purely decorative. Don't bother with them, buy the big classic ones, they smell delicious, fresh and autumnul, make a triffic face then turn them into one o' dave's recipes.

Figs Olives Wine said...

ooo

It's raining and blustery here today as the remnants of Hurricane Noel pass through, and this is exactly how I'm going to pass the time. Thank you, David, for another great recipe, and I can't wait to check out the link.

Coffee & Vanilla said...

David,
This soup sounds delicious, I would love to have some especially now when the weather is so bad outside...
Have a great day,
Margot