• David Hall

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

Updated: Feb 7

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.


Roast Pumpkin, Chick Pea and Garlic Soup

Ingredients - Feeds 4

1 small to medium pumpkin or butternut squash, cut into large chunks with seeds removed and kept aside

1 whole onion, peeled and chopped

1 bulb of garlic, broken and cloves left whole

1 tsp ground cumin and/or caraway seeds

1 tin of chick peas

2 tbsp olive oil

Salt and pepper

750ml vegetable stock


1 - Pre-heat your oven to GM6/200C.

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. Taste for seasoning.

5 - Pour into bowls and serve with a scattering of delicious, nutty golden pumpkin seeds.

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