Pumpkin & chickpea soup

Cooking Soups Pumpkin & chickpea soup

This hearty soup is even more irresistible with Mexican spices and a cheesy topping.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat oil in a saucepan over medium-low heat. Cook the leek, stirring, for 5 minutes or until soft. Add the garlic, oregano, chilli powder and cumin. Cook, stirring, for 30 seconds or until aromatic.
  2. Add the stock, pumpkin, chickpeas and cinnamon. Bring to the boil over high heat. Reduce heat to medium-low. Cover and simmer for 20 minutes or until the pumpkin is tender. Remove and discard cinnamon.
  3. Blend the pumpkin mixture until smooth. Top with cheese and sour cream and sprinkle with coriander.

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2 tbsp olive oil
1 leek, halved lengthways, thinly sliced
3 garlic cloves, crushed
3 tsp chopped fresh oregano
2 tsp Mexican chilli powder
1 tsp ground cumin
1L vegetable stock
1kg Butternut pumpkin, peeled, chopped
400g can chickpeas, rinsed, drained
2 cinnamon sticks
40g coarsely grated cheddar or Mexican-style cheese
Sour cream, to serve
Chopped fresh coriander, to serve

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Soups
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