Tuesday, February 12, 2008

Roasted Pumpkin and Chickpea Soup

Ingredients - (serves 4) - 3 points per serve
  • 1 onion, quartered
  • 2 cloves garlic
  • 600g pumpkin pieces, skin removed
  • 1 teaspoon dried thyme
  • Spray oil
  • 4 cups reduced salt chicken or vegetable stock
  • 400g can Chick Peas, drained
  • 2 tablespoons chopped fresh chives


  • Place onion, garlic and pumpkin onto a baking tray, sprinkle with thyme and spray with oil and toss to coat evenly. Place into a preheated oven at 200ÂșC for 20 minutes or until golden.

  • Spoon vegetables into a saucepan, add stock and bring to the boil, reduce heat, cover and simmer for 10 minutes.

  • Puree soup and add drained Edgell Chick Peas. Return to stove and heat for 5minutes. Serve sprinkled with chives.


Liz said...

sounds great.....I'll give it a go today!

Anonymous said...

Best soup ever!! All my family makes it now!