Pumpkin and Chickpea Soup

The humble pumpkin soup is a must in winter. There is, however, a downfall to pumpkin soup (in my opinion anyway)…The only thing that could make pumpkin soup better is if it was more filling! It gets tiring and expensive having to eat giant bowls of pumpkin soup to feel full. Well look no further because I have the solution my winter warming friends!

Ingredients
Half a butternut pumpkin
Drizzle of olive oil
Salt
Half a brown onion, finely diced
2 cloves of garlic, finely diced
400g can of chickpeas (soaked and rinsed)
1 tablespoon of cracked pepper
1 cup of bone broth
 
Method
Pre-heat oven to 200C and line a baking tray with baking paper
Roughly cut pumpkin into 2cm cubes, cutting/peeling skin away
Lay pumpkin cubes out on baking tray and drizzle with olive oil and a sprinkle of salt
Roast pumpkin for 30-40 minutes or until golden brown
Meanwhile, lightly fry the onion and garlic in some olive oil
Once pumpkin is cooked, remove from oven and allow to cool for a few minutes
Add pumpkin, chickpeas, pepper, onion, garlic and bone broth to a food processor and blend until smooth
Serve with a teaspoon of sour cream or natural yogurt and some fresh herbs