Chickpea and Roast Pumpkin Soup
Something to try when Autumn comes around. From FoodNetwork.com
Chickpea and Roast Pumpkin Soup
Ingredients:4 lbs pumpkin
6 cups vegetable or chicken stock
1 tablespoon oil
2 onions, finely chopped
1 teaspoon ground cumin
2 tablespoons Dijon mustard
2 tablespoons honey
1 14-ounce can chickpeas, drained and rinsed
1/2 cup shredded basil
Directions:
Preheat oven to 400 degrees F. Cut the pumpkin in large wedges, leaving the skin on. Place the wedges in a baking dish and bake for 40 minutes or until soft and golden. In two batches, scrape the flesh into a food processor with 1 1/2 cups of the stock and blend until smooth. Heat a saucepan over medium to high heat. Add the oil, onions, and cumin and cook for 4 minutes or until soft. Add the mustard, honey, the remaining stock and the pumpkin puree and simmer for 5 minutes. Stir through the chickpeas and basil and cook for a further 5 minutes. Serve with grilled bread.
Chickpea and Roast Pumpkin Soup
Ingredients:4 lbs pumpkin
6 cups vegetable or chicken stock
1 tablespoon oil
2 onions, finely chopped
1 teaspoon ground cumin
2 tablespoons Dijon mustard
2 tablespoons honey
1 14-ounce can chickpeas, drained and rinsed
1/2 cup shredded basil
Directions:
Preheat oven to 400 degrees F. Cut the pumpkin in large wedges, leaving the skin on. Place the wedges in a baking dish and bake for 40 minutes or until soft and golden. In two batches, scrape the flesh into a food processor with 1 1/2 cups of the stock and blend until smooth. Heat a saucepan over medium to high heat. Add the oil, onions, and cumin and cook for 4 minutes or until soft. Add the mustard, honey, the remaining stock and the pumpkin puree and simmer for 5 minutes. Stir through the chickpeas and basil and cook for a further 5 minutes. Serve with grilled bread.