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.