Spicy roasted pumpkin soup

Comforting spicy roasted pumpkin soup, the perfect budget-friendly winter meal.

Serves: 4
Time to make: 55 mins
( Hands-on time: 10 mins )

Total cost: $ 8.40 / $ 2.10 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

5 cups 3cm-thick slices butternut pumpkin
spray olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 cloves garlic, chopped
1 tablespoon Moroccan spice mix
1 long red chilli, deseeded, finely chopped
1 cup reduced-salt vegetable stock
400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed and drained
smoked paprika, to garnish
fresh chives, to garnish
4 slices wholegrain bread, torn in chunks, to serve

Nutrition Info

Kilojoules 1490kJ
Calories 355cal
Protein 12g
Total fat 8g
Saturated fat 1g
Carbohydrates 55g
Sugars 19g
Dietary fibre 13g
Sodium 590mg
Calcium 100mg
Iron 2.5mg

Instructions

1 Preheat oven to 180°C. Line a large baking tray with baking paper. On the tray, place sliced pumpkin and spray with oil. Roast pumpkin for 30-35 minutes, or until tender.

2 Meanwhile, spray a large saucepan with oil and set over a medium heat. Add onion and carrots. Cook, stirring occasionally, for 5 minutes.

3 To the pan, add garlic, spice mix, two-thirds of the chilli, stock and 3 cups water. Stir, bring to the boil, then reduce heat to low. Cover and simmer for 10 minutes.

4 When the pumpkin is tender, remove flesh from the skin (discard skin) and add to the saucepan with chickpeas. Simmer, covered, for 10 minutes.

5 With a stick blender or in a food processor, blitz soup until smooth and stir in remaining chilli. Ladle into 4 bowls, sprinkle with a little paprika, scatter over chives and serve with chunks of bread.

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