Pumpkin Chickpea Soup Recipes

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CHICKPEA AND ROAST PUMPKIN SOUP



Chickpea and Roast Pumpkin Soup image

Provided by Food Network

Yield Serves 4

Number Of Ingredients 9

4 lbs pumpkin
6 cups vegetable or chicken stock
1 tablespoon oil
2 onions, finely chopped
1 teaspoon ground cumin
2 tablespoons Dijon mustard
2 tablespoons honey
1 14-ounce can chickpeas, drained and rinsed
1/2 cup shredded basil

Steps:

  • Preheat oven to 400 degrees F. Cut the pumpkin in large wedges, leaving the skin on. Place the wedges in a baking dish and bake for 40 minutes or until soft and golden. In two batches, scrape the flesh into a food processor with 1 1/2 cups of the stock and blend until smooth. Heat a saucepan over medium to high heat. Add the oil, onions, and cumin and cook for 4 minutes or until soft. Add the mustard, honey, the remaining stock and the pumpkin puree and simmer for 5 minutes. Stir through the chickpeas and basil and cook for a further 5 minutes. Serve with grilled bread.

PUMPKIN CHICKPEA SOUP



Pumpkin Chickpea Soup image

This is a soup that I made up with what I had available. I love chickpeas and cumin combined and pumpkin soup is one of our favourites. Family enjoyed it immensely.

Provided by Sueie

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon oil
500 g pumpkin, peeled and chopped
1 large potato, peeled and chopped
1 onion, finely chopped
1 liter chicken stock or 1 liter vegetable stock
1 (14 ounce) can chickpeas, drained
2 teaspoons cumin
1 teaspoon coriander
1 garlic clove, crushed
1 (12 ounce) can evaporated skim milk
salt and pepper

Steps:

  • Heat oil in pan, add cumin, coriander and garlic, stirring over low heat 1 minute.
  • Add stock, pumpkin, potato and onion.
  • Cook until tender.
  • Add chickpeas and evaporated milk, process until thick and most of chickpeas have been pureed.
  • Serve with crusty bread.

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