• Serves 6
  • 45 minutes
  • Difficulty Easy
  • 11 Ingredients


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


  1. Preheat oven to 200°C.
  2. 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.
  3. 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.

  • My daughter will love this, doesnt like pumpkin but adores pumpkin soup


  • Love roasted pumpkin soup but never thought of putting chickpeas in it so thanks for sharing will try this recipe next time.


  • Very nice! Looks amazing, would love to try this.


  • I love a good hot and wholesome pumpkin soup and this one looks good!!!


  • love a great pumpkin soup – thank you for sharing your recipe – it looks so tasty!


  • A great starter; thanks for sharing!.


  • This looks really good! A nice recipe! Thanks


  • this is brilliant! thanks for sharing this healthier, heartier soup…


  • Another great recipe by Donna hay. Love the addition of chick peas.


  • Love chickpeas, love pumpkin, probably will love this soup.


  • sounds like a nice winter warmer soup.


  • Thanks again for sharing this soup; made and loved.


  • Looks so yummy and delicious


  • yum that looks sooo good. My aunty used to make pumpkin soup. I have never attempted, will have to try.


  • thanks for posting this recipe


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