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.
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.