This was a Donna Hay recipe I saw in a magazine and its so amazing and delicious, a great starter for a dinner party!
Ingredients (serves 6)
- 1kg Jap pumpkin
- 2 red onions, cut into wedges
- 2 whole cloves garlic, skin on
- 1 oil spray
- 1 tsp ground cumin
- 1 tsp cumin seeds
- 1l vegetable stock
- 1/4 cup wholegrain mustard
- 2 tbs honey
- 2 400g can chickpeas, rinsed
- 1 chopped flat-leaf parsley
Method
- Preheat oven to 200°C.
- Line an oven tray with baking paper. Place pumpkin, onion and garlic on tray, spray with oil and sprinkle with ground cumin and cumin seeds. Roast for 35–40 minutes or until pumpkin is golden.
- Transfer roast vegetables to a large saucepan. Add stock, mustard, honey and half the chickpeas and bring to a simmer. Cook for 10 minutes over medium heat. Purée soup with a stick blender until smooth. Add remaining chickpeas, season to taste and serve sprinkled with parsley.
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