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THE JOURNAL
Your dose of fitness, health and wellbeing information with Han.
No-Roast Pumpkin Soup with Crispy Chickpeas
This is an easy, one-pot Pumpkin soup that is perfect weeknight dinner.
- TIME: 35 MINS
- SERVES: 4
- DIFFICULTY LEVEL: EASY
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Kumara, pumpkin, carrots 🥕are all rich in vitamin A, whilst capsicums, oranges, mandarins and grapefruits 🍊 are all superb sources of vitamin C.
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Ingredients:
- Soup
- 800g-1kg pumpkin, chopped 3cm
- 1 onion, chopped
- 1-2 cloves garlic, chopped
- 3 cups veggie stock or broth
- 1 tsp honey
- 1 tsp ground nutmeg
- 1/2 tsp salt
- 2 Tbsp peanut butter
- Chickpeas
- 2 x 400g can chickpeas, drained and rinsed
- 1 Tbsp turmeric
- To serve
- ½ cup sour cream or unsweetened Greek yoghurt
- Coriander leaves
Method:
- Preheat the oven grill to high, alternatively use an airfryer.
- Chop pumpkin, onion and garlic. Add all to a large pot, along with stock, honey, nutmeg and salt. Season with pepper. Bring to the boil, and once boiling, reduce to a simmer and cook covered for about 20 minutes, until the pumpkin is breaking down. Stir through peanut butter and cook for a further 5 minutes, uncovered.
- While soup is cooking, drain and rinse chickpeas and pat dry. In a medium bowl, toss chickpeas, a good drizzle of olive oil and turmeric. Season with salt and pepper. Spread chickpeas over a lined oven tray and bake for 5-7 minutes, checking and tossing regularly. Alternatively, use an air-fryer and cook for about 12 minutes.
- Once soup is cooked, remove from heat and use a stick mixer or blender to blitz soup.
- Serve soup in bowls and stir through a spoon of sour cream or yoghurt. Sprinkle over crispy chickpeas and coriander.
The perect winter warmer! yum 😋
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