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Pumpkin & chickpea soup

  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings


  • 2 tablespoons olive oil
  • 1 leek, halved lengthways, thinly sliced
  • 3 garlic cloves, crushed
  • 3 teaspoons chopped fresh oregano
  • 2 teaspoons Mexican chilli powder
  • 1 teaspoon ground cumin
  • 1L (4 cups) Massel vegetable liquid stock
  • 1kg Butternut pumpkin, peeled, chopped
  • 400g can chickpeas, rinsed, drained
  • 2 cinnamon sticks
  • 40g (1/2 cup) coarsely grated cheddar or Mexican-style cheese
  • Sour cream, to serve
  • Chopped fresh coriander, to serve


  • 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.

Source: taste.com.au


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