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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

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

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.

Nutrition Info (per serve)

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

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.