Chickpea and Roast Pumpkin Soup

1. 1

   Preheat oven to 400 degrees F. Cut the pumpkin in large wedges, leaving the skin on.

2. 2

   Place the wedges in a baking dish and bake for 40 minutes or until soft and golden.

3. 3

   In two batches, scrape the flesh into a food processor with 1 1/2 cups of the stock and blend until smooth.

4. 4

   Heat a saucepan over medium to high heat.

5. 5

   Add the oil, onions, and cumin and cook for 4 minutes or until soft.

6. 6

   Add the mustard, honey, the remaining stock and the pumpkin puree and simmer for 5 minutes.

7. 7

   Stir through the chickpeas and basil and cook for a further 5 minutes.

8. 8

   Serve with grilled bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.