Appetizers / Soups / Salads

donna hay: chickpea and roast pumpkin soup takes several minutes to prepare.

donna hay: chickpea and roast pumpkin soup takes several minutes to cook.

donna hay: chickpea and roast pumpkin soup makes 8 servings.

The ingredients for donna hay: chickpea and roast pumpkin soup are:

2 kgs (4 lbs) pumpkin
6 cups veggie stock
1 tbs oil
1 teaspoon ground cumin
2 tbs dijon mustard
2 tbs honey
1 X 400 grams can chickpeas, drained and rinsed
1/2 cup shredded basil

preheat oven to 200 celcius. cut punpkin into large wedges, leaving the kin on. place the wedges in a baking dish and bak for 40 minutes or until soft and golden.

in 2 batches, scrape the flesh into a food processor with 1.5 cups of the stock and blend until smooth.

In saucepan heat oil, heat the onions and cumin until soft. add the mustard, honey and remaining stock and the pumpkin puree a?nd simmer for 5 minutes. stir through the chickpeas and basil and cook for a further 5 minutes.

*** rather than blend the pumkin while it was hot, i heated the sauce pan and soften the onion etc first. i added the honey and dijon and a few pieces of the pumkin. i also added a few spoonfuls of the stock and allowed it to reduce to get the full flavour of the ingredients.
the rest of the stock was in a soup pot getting warm, i cut the pumpkin into chunks and am boiling it with the saucepan ingredients. i will blend it after it has simmered for a while.

Here is how you make donna hay: chickpea and roast pumpkin soup:

Number of Servings: 8Recipe submitted by SparkPeople user SHERRIFLEMING.

The nutritional information for donna hay: chickpea and roast pumpkin soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 140.7

• Total Fat: 2.0 g
• Cholesterol: 0.0 mg
• Sodium: 719.0 mg
• Total Carbs: 29.9 g
• Dietary Fiber: 4.0 g
• Protein: 2.9 g