Spicy roasted pumpkin soup
- 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
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.
Nutrition Info (per serve)
Total fat 8g
Saturated fat 1g
Dietary fibre 13g
Make it gluten free: Use gluten-free bread and check spices and stock are gluten free.
Suitable to freeze.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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