Spicy roasted pumpkin soup
(at time of publication)
- 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.
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.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 1g
Dietary fibre 13g
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