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Pumpkin soup with roasted chickpeas



1kg pumpkin or butternut squash
3 garlic cloves
1 leek
3 tbsp. olive oil
500ml vegetable stock
150ml coconut milk
1 tsp grated nutmeg
Salt and pepper to taste

For the roasted chickpeas
1 can of chickpeas
2 tbsp. olive oil
2 tsp smoked paprika
1 tsp chilli flakes
1 tsp ground coriander seeds
1 tsp ground cumin


Roughly chop the garlic, leek and pumpkin. In a large saucepan, heat 3 tbsp. of olive oil over a medium heat then add the vegetables. Cook for around 15 minutes stirring occasionally until soft. Pour the stock into the pan, add the spices and bring to a boil. Simmer for 20 minutes until the pumpkin is very soft. Add the coconut milk, stir together and let it simmer for another 2 minutes. Blend with a stick blender until you reach a smooth consistency.

To make the roasted chickpeas, start by preheating the oven at 180C. Rinse and drain the chickpeas, pat them dry with a tea or paper towel to remove any excess moisture. Put the chickpeas in a bowl followed by the oil and spices. Toss well until they are evenly coated. Pour the chickpeas onto a prepared baking tray and roast for 30 minutes moving them around every 10 minutes making sure they don’t burn. Let them cool down for 5 minutes and sprinkle on top of the soup.

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