Soups
Roasted Pumpkin and Chickpea Soup
Pumpkins taste best soon after harvest, but stored in a cool room (around 18°C) they can last for months. In this soup they are joined by chickpeas, garlic and shallots, and roasting brings out their full flavour.
Prep: 30 min
Cook: 1 h
Servings: 6
Energy: 462 kcal per serving
Method
01.
Preheat the oven to 200°C. In a large roasting tin, mix the pumpkin with the chilli pepper, halved lengthways, and the oregano. Drizzle with 2 tbsp oil, season with salt and pepper, and roast, turning…
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