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Slow-roasted spiced pumpkin soup with chickpeas and haloumi
Slow-roasted spiced pumpkin soup with chickpeas and haloumi
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Prep Time:
45 minutes
Cook Time:
120 minutes
Total Time:
165 minutes
Cozy up with fiery pumpkin soup in a sunny bread bowl on chilly days! 🌞🎃
Ingredients:
  • 1.5kg kent pumpkin, peeled, deseeded, cut into 5cm pieces
  • 60ml (1/4 cup) olive oil
  • 4cm-piece fresh ginger, peeled, finely grated
  • 2 garlic cloves, crushed
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 2.50 gm sweet paprika, plus extra, to serve
  • 1L (4 cups) Chicken Style Liquid Stock
  • 1 green apple, peeled, cored, cut into 2cm pieces
  • 1 red capsicum, deseeded, quartered
  • 160g haloumi, thinly sliced
  • 130g (1/2 cup) thick Greek-style yoghurt
  • 4 dukkah-spiced bread bowls
  • 40.00 ml roasted chickpeas
  • 20.00 ml pepitas, toasted
  • Fresh continental parsley leaves, to serve
  • 8 large wholemeal wraps
  • Olive oil spray
  • 45g (1/3 cup) pistachio dukkah
Instructions:
  • Preheat the oven to 160°C/140°C fan forced. Line a baking tray with baking paper. Spread the pumpkin on the tray, drizzle with 2 tablespoons of oil, and season. Roast for 1 hour and 30 minutes until the pumpkin is tender without browning.
  • In a stockpot or large saucepan over medium heat, heat the last bit of olive oil until shimmering. Add onion and sauté until softened, about 5 minutes. Stir in ginger, garlic, cumin, coriander, and paprika, and cook until fragrant, about 1 minute.
  • Pour in the rich stock and heat until it boils. Mix in the savory roasted pumpkin and sweet apple. Lower the heat and let it gently simmer for 20 minutes until the soup slightly thickens and the apple becomes tender. Take it off the heat and let it cool down a bit.
  • For crispy dukkah-spiced bread bowls, first preheat your oven to 180°C/160°C fan forced. Stack 2 wraps on a large cutting board, aligning the edges. Place a 16cm plate upside down in the center of the wraps. Secure the plate with one hand and carefully use a sharp knife to make V-shaped cuts from the plate to the outer edge, creating a star shape.
  • Center the stack in an ovenproof stainless-steel bowl, ensuring the top wrap is twisted to display all points. Lightly spray with oil. Bake for 15 minutes. Once done, take out of the oven, spray with more oil, and sprinkle with 1 tablespoon of dukkah. Bake for an additional 5 minutes or until golden. Remove the stack from the bowl while warm and place in a serving bowl. Repeat the process with the remaining wraps and dukkah to create 4 bowls.
  • Preheat grill to high. Put capsicum on a baking tray, skin-side up. Grill for 5 minutes until skin blisters. Transfer capsicum to a plastic bag, seal, and rest for 5 minutes. Peel off the skin and slice the flesh lengthwise.
  • Heat a non-stick frying pan over medium-high heat. Cook the haloumi for 2 minutes on each side until golden. Remove to a plate.
  • Blend the soup in the pot until smooth using a stick blender. Stir in half of the yoghurt. Divide the soup among the dukkah-spiced bread bowls, then dollop with the remaining yoghurt. Top with haloumi and capsicum, and sprinkle with chickpeas, pepitas, parsley, and extra paprika. Serve right away.

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