SERVES 4 bowls
1 big Hokkaido pumpkin (the skin of this variety is edible) and 4 small one if you want to serve the soup in the pumpkin bowls
4 tbsp. olive oil, plus 2 for the chickpeas
2 tbsp. cumin, plus 1 tbsp for the chickpeas
1 tbsp. cinnamon, plus 1 tsp for the chickpeas
2 tbsp. ginger, plus 1 tsp for the chickpeas
2 onions, diced
3 garlic cloves, chopped
¼ celeriac, peeled and diced
4 carrots, diced
1 litre chicken stock (or vegetable stock for vegetarian)
½ can chickpeas
1 tbsp. garlic powder
For the pumpkin bowls, carefully cut off the top of the pumpkin and take out the seeds with a spoon.
Scrub the outside well. Rub all the sides with olive oil and place in an 180 degree oven for 45 minutes.
Clean the pumpkin and take out the seeds. Roughly chop. Heat the olive oil in a pan and add the spices. Fry until fragrant, about 30 seconds, then add the pumpkin, onion, garlic, celeriac and carrots. Sauté until the vegetables are starting to soften, about 7 minutes.
Pour in the stock and bring to a boil. Cook for 20-30 minutes, then use a stick blender to puree the soup until smooth. Add more stock if needed. Drain and rinse the chickpeas, and dry on a paper towel. Heat the olive oil in a skillet and add the cumin, cinnamon, ginger and garlic. Fry for 30 seconds, then add the chickpeas.
Toast until starting to crisp and pop, about 2 minutes. Serve the soup in the pumpkin bowls, topped with a spoonful of yoghurt, the chickpeas and the cress.
PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: YORINDE SLEEGERS