Pumpkin Soup Recipe with NZ Kumara & Crunchy Roasted Chickpeas


Pumpkin soup is always a favourite. This pumpkin soup recipe adds NZ  kumara for sweetness and flavour and the chickpeas add extra fiber and protein to make this a thick and filling soup.

Serves 6

1 cup dried Chickpeas Chickpeas + ½ cup extra for the roasted chickpea topping
600g Pumpkin (approx ⅔ medium sized pumpkin)
400g Kumara (approx 2 Kumara)
1 Onion
4 cloves Garlic
4 ½ cups of Stock
3 tsp Ground Cumin + 1 tsp extra for the roasted chickpeas
3 tsp Ground Coriander + 1 tsp extra for the roasted chickpeas
½ tsp Ground Nutmeg

Preparing The Chickpeas

Soak the Chickpeas overnight in water. You will need 1 cup of dried Chickpeas for the soup, and an additional ½ cup for the roasted chickpeas for the topping. I soak them in separate bowls to save measuring them later.

Drain the chickpeas and rinse well. Cook the chickpeas for the soup in unsalted water for 1 ¼ to 1 ½ hours until soft.

Preheat oven to 190 degrees C.

To prepare the chickpeas to be roasted drain then rinse, and dry them well as you want them to be crunchy and not soggy. I use a few paper towels, then give them a good blast with a hairdryer. Works a treat.

Put the dried chickpeas on to an oven tray and drizzle with a little olive oil, just enough to give them a very light coating. Sprinkle them with approx 1 tsp each of coriander and cumin and season with salt. If you like a bit of heat go ahead and add some chilli powder too.

Preparing Pumpkin Soup & NZ Kumara

Peel and cut the pumpkin and kumara into large chunks, drizzle with a little oil and put on a roasting tray.

Pop the two trays of vegetables, and chickpeas into the oven and roast till vegetables are soft and slightly caramelised, and the chickpeas are crunchy. Give the tray of chickpeas a shake every 15 minutes or so while cooking to stop them burning.

Slice the onion and garlic and gently cook them in a large pot in a little oil till soft and translucent, but not browned.

To the pot add the pumpkin, kumara, chickpeas for the soup (not the roasted ones), 3 tsp each of cumin and coriander, nutmeg and stock and simmer for 15 minutes. Add salt to taste, this will depend on how salty your stock is.

Blend well and serve with the crunchy chickpeas on top. Extra roasted chickpeas can be stored in a ziplock bag or airtight container and will stay crispy for a few days. They make a fantastic snack.


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