Pumpkin & chickpea soup

Pumpkin & chickpea soup


This hearty soup is even more irresistible with Mexican spices and a cheesy topping.

The ingredient of Pumpkin & chickpea soup

  1. 2 tablespoons olive oil
  2. 1 leek, halved lengthways, thinly sliced
  3. 3 garlic cloves, crushed
  4. 3 teaspoons chopped fresh oregano
  5. 2 teaspoons Mexican chilli powder
  6. 1 teaspoon ground cumin
  7. 1L (4 cups) Massel vegetable liquid stock
  8. 1kg Butternut pumpkin, peeled, chopped
  9. 400g can chickpeas, rinsed, drained
  10. 2 cinnamon sticks
  11. 40g (1/2 cup) coarsely grated cheddar or Mexican-style cheese
  12. Sour cream, to serve
  13. Chopped fresh coriander, to serve

The instruction how to make Pumpkin & chickpea soup

  1. Heat oil in a saucepan over medium-low heat. Cook the leek, stirring, for 5 minutes or until soft. Add the garlic, oregano, chilli powder and cumin. Cook, stirring, for 30 seconds or until aromatic.
  2. Add the stock, pumpkin, chickpeas and cinnamon. Bring to the boil over high heat. Reduce heat to medium-low. Cover and simmer for 20 minutes or until the pumpkin is tender. Remove and discard cinnamon.
  3. Blend the pumpkin mixture until smooth. Top with cheese and sour cream and sprinkle with coriander.

Nutritions of Pumpkin & chickpea soup

calories: 396.74 calories
calories: 23 grams fat
calories: 8 grams saturated fat
calories: 32 grams carbohydrates
calories: 15 grams protein
calories: https://schema.org
calories: NutritionInformation

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