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
0 Comments
Leave a Reply. |
AuthorGeorgia Sibley Categories
All
|