North-African Spiced Pumpkin & Chickpea Soup [Vegan & Gluten-Free]
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Rating: 3.5
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Prep Time: 25 minutes
Cook Time: 15 minutes
Servings: 4 people
Prep Time
25 minutes
Cooking Time
15 minutes
Servings
people 4

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INGREDIENTS:
people
  • Soup
  • 1 large butternut pumpkin (peeled, cubed, seeds removed and set aside)
  • 2 tbs runny honey (omit for a vegan recipe)
  • 3 tbs olive oil (divided)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp tumeric
  • 1 tsp ground sumac
  • 1/2 tsp cinnamon
  • small pinch saffron
  • 2 tbs harissa paste
  • 1 medium brown onion (finely sliced)
  • 2 cloves garlic (crushed)
  • 2 cans chickpeas
  • 1 litre vegetable stock
  • Crispy Chickpea-Pumpkin Seed Mix
  • seeds from pumpkin (reserved)
  • chickpeas from can (reserved)
  • large pinch ground sumac
  • salt and pepper (to taste)
  • 1-2 tsps olive oil
INSTRUCTIONS:
Soup
  1. Heat an oven to 200C and line a baking tray with baking paper
  2. Toss pumpkin with 2 tbs oil (and honey if using) and roast for 20-25 minutes or until roasted.
  3. In a medium-large saucepan, place 1 tbs oil, all spices, harissa paste, onion and garlic and fry, stirring, until onion has softened.
  4. Add the chickpeas (reserving 1/2 cup for chickpea topping) and the vegetable stock. Add in the roasted pumpkin and cook until the chickpeas have softened even further (about 10 minutes).
  5. Take soup off the heat and blitz mix with a stick blender until smooth. Top with Crispy-Chickpea Pumpkin Seed Mix (see below)
Crispy Chickpea-Pumpkin Seed Mix
  1. Toss all ingredients together on a baking tray and baking for 10-15 minutes at 200C (preferably on a grill) until browned and crispy.
NOTES:

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