Chickpea And Roast Pumpkin Soup Food

CURRIED CHICKPEA AND ROASTED PUMPKIN SOUP

Steps:

• Gather and prepare your ingredients. Preheat your oven to 200°C/400°F/gas mark 6 and boil the kettle.
• Spread the pumpkin wedges onto a baking tray (sheet) lined with baking paper (parchment) and drizzle with one tablespoon of the extra virgin olive oil. Season with ½ teaspoon of the salt and the black pepper and bake in the oven for 30-35 minutes, until tender and crispy on the outside. Turn once halfway through cooking.
• Meanwhile, add the eggs to a small saucepan, carefully pour in the boiling water from the kettle, being careful not to pour the water directly onto the eggs (as they are more likely to crack) and boil the eggs for 6 minutes. The egg whites should be set and have a runny yolk. For hard-boiled eggs, cook for a total of 9 minutes. Once cooked, submerge the eggs into ice-cold water to prevent them from continuing to cook from residule heat.
• Next, add the mango chunks to a blender and blitz until smooth. Then, add the chickpeas (no need to remove the mango) and blitz until the chickpeas are smooth.
• In a large saucepan, heat the remaining extra virgin olive oil over medium heat, and add the curry powder and turmeric, stirring continuously for 1 minute until fragrant. Then, add the tomato purée (paste) and cook for a further one minute. Empty the blended chickpeas and mangos straight into the saucepan along with the coconut milk, remaining sea salt, white pepper, garlic granules, and half of the vegetable stock. Stir until well combined. Bring to the boil and then reduce the heat and simmer until the pumpkin is nicely roasted. Just before serving squeeze in the lime juice. For a silky smooth soup, pour into a blender and pulse for a minute or two adding more of the vegetable stock if the soup is too thick. However, if you prefer a little texture you can skip a final blend and go straight to pulling the meal together.
• To serve, start by peeling the eggs and slice them in half. Pour the soup into bowls, dividing the pumpkin wedges equally between each bowl. Top with egg halves. I love to sprinkle with chopped coriander and sliced chilli for extra heat. But, pumpkin seeds would add a great crunch and dunking a wholemeal roti would be a real treat!

ROAST PUMPKIN SOUP WITH CHICKPEAS

Steps:

• 1. Heat oven to 180C fan-forced (200C conventional). Roughly chop the pumpkin (no need to peel), and arrange with onion, tomato and garlic on a baking tray lined with baking paper. 2. Coat the vegetables with 2 tbsp olive oil, scatter with sea salt and black pepper, and bake for 45-55 minutes, removing the tomato and garlic, and turning the pumpkin after 30 minutes. Transfer vegetables to a chopping board until cool enough to handle. 3. Toss the sausages, chilli and 2 tbsp of the chickpeas in remaining olive oil and bake for 20 minutes (use the same tray to save on dishes). 4. In the meantime, squeeze the garlic cloves out of the skins, and discard onion skins and pumpkin skins and seeds. Roughly chop the vegetables, and tip into a large saucepan. 5. Add vegetable stock, tomato paste, harissa, remaining chickpeas, sea salt and pepper, and bring to the boil. Simmer, stirring occasionally for 15 minutes. 6. Blend the soup in batches in a food processor or blender until smooth and velvety, and serve in warm bowls. Slice the sausages and finely slice the chilli. Arrange sausages and chilli on top with crisped chickpeas, extra harissa and herbs. Tips Butternut pumpkin is perfect for this recipe, or mix it up with Japanese pumpkin. Bake with the skin on, then peel later. When you cook pumpkin in water, the liquid dilutes the flavour. When you cook pumpkin in the oven, you reduce the water content, intensifying the natural flavour. Swap out spicy merguez or chorizo sausages for frankfurts, kofta, pan-roasted mushrooms or grilled eggplant.

CHICKPEA AND ROAST PUMPKIN SOUP

Steps:

• Preheat oven to 400 degrees F. Cut the pumpkin in large wedges, leaving the skin on. Place the wedges in a baking dish and bake for 40 minutes or until soft and golden. In two batches, scrape the flesh into a food processor with 1 1/2 cups of the stock and blend until smooth. Heat a saucepan over medium to high heat. Add the oil, onions, and cumin and cook for 4 minutes or until soft. Add the mustard, honey, the remaining stock and the pumpkin puree and simmer for 5 minutes. Stir through the chickpeas and basil and cook for a further 5 minutes. Serve with grilled bread.

PUMPKIN CHICKPEA SOUP

Steps:

• Heat oil in pan, add cumin, coriander and garlic, stirring over low heat 1 minute.
• Add stock, pumpkin, potato and onion.
• Cook until tender.
• Add chickpeas and evaporated milk, process until thick and most of chickpeas have been pureed.
• Serve with crusty bread.