Rich and creamy pumpkin soup which is enhanced by the roasted pumpkin, garlic and onion ingredients. This dish is so beautifully simple but will make your taste buds sing!
Pumpkin Soup, a winter favourite in my household. Brilliant for those cold, gloomy days when you can’t get inspired to do a full dinner cook, but still want to present something relatively filling, tasty and healthy to the other peeps in the house.
Pumpkin is such a low cost wonderful vegetable, I use it all the time in my cooking. It’s such a pretty vegetable too, I really do love to make things out of it.
This soup is creamy, easy to make, pretty, filling and just as good for lunch the next day! I have opted for a vegan option to show you that you can obtain the same creaminess of a dairy option, using coconut milk instead.
The great thing about this soup is that it also freezes really well. So, if you have enough pumpkin, make double the batch and freeze it for another gloomy day when you can’t be bothered to cook!
Now for the roasted chickpeas, they are very easy to make and are so scrumptious! If you make them and then they last long enough to put onto the soup, then you are a better person than me. Once mine are made, I simply can’t stop eating them! Usually I end up with only 2 or 3 to sprinkle on the soup.
You will find that the longer you leave the chickpeas to cool the more crispy they get, so if you want to have super crispy chickpeas, then cook them well in advance.
- Pumpkin Soup ingredients:
- 1 pumpkin, chopped, skin removed
- 2 onions, chopped in half
- 1 Tbsp cumin seeds
- 3 cloves garlic with skin still on
- 1½ cups vegetable stock
- 1 cup coconut milk
- 2 Tbsp olive oil
- salt, for seasoning
- pepper, for seasoning
- Roasted Chickpeas ingredients (optional):
- 200 g canned chickpeas
- ¼ tsp salt
- 1 Tbsp olive oil
- ½ tsp smoked paprika
- Pre-heat your oven to 180 degrees celsius.
- Put the chopped pumpkin pieces on an oiled baking tray and dribble olive oil over the pieces.
- Add the garlic cloves and onion to the tray.
- Sprinkle with the cumin seeds and ½ teaspoon salt.
- Bake at 180 degree celsius for 30 minutes or until roasted.
- If you are going to serve with roasted chickpeas then add 200g canned chickpeas to a small oiled oven tray and sprinkle with oil, salt and ½ teaspoon smoked paprika. Bake for 15mins at 180 degrees celsius and allow to cool.
- Remove the pumpkin tray from the oven and allow contents to cool.
- When cooled, squeeze the garlic out of it's skin into a blender and add the rest of the tray contents.
- Blend until smooth then add the coconut milk and the vegetable stock and heat in a pan.
- Season with salt and pepper and serve sprinkled with roasted chickpeas and some drops of coconut milk.