Pumpkin & chickpea soup

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

Recipe «Pumpkin & chickpea soup» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.