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Pumpkin & chickpea soup
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Hearty Mexican spiced soup with cheesy topping.
Ingredients:
  • 36.40 gm olive oil
  • 1 leek, halved lengthways, thinly sliced
  • 3 garlic cloves, crushed
  • 3 tsp chopped fresh oregano
  • 2 tsp Mexican chilli powder
  • 2.50 gm ground cumin
  • 1L (4 cups) 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
Instructions:
  • In a saucepan over medium-low heat, warm the oil. Sauté the leek until soft, then add the garlic, oregano, chilli powder, and cumin. Stir for 30 seconds until fragrant.
  • Combine the stock, pumpkin, chickpeas, and cinnamon in a pot. Bring to a boil over high heat, then reduce to medium-low. Cover and simmer for 20 minutes until the pumpkin is tender. Remove and discard the cinnamon before serving.
  • Puree the pumpkin mixture until velvety. Garnish with cheese and sour cream, then finish with a sprinkle of fresh coriander.

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