Moroccan Pumpkin and Chickpea Soup
This Moroccan Pumpkin and Chickpea soup is gluten free and full of flavour.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 180C / 350F, place pumpkin on a baking tray and cover in 1 tablespoon of olive oil. Roast for 20 minutes or until softened and browned.
Heat remaining oil in large pot on medium high. Add onions and cook until translucent.
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Continue Reading at Cookitrealgood →Chef's Notes
Pumpkin - Use any pumpkin you prefer. Butternut pumpkin / squash is my favourite, but feel free to sub for Jap, Kent, Queensland Blue in Australia, or Sugar or Pie Pumpkin in the US. You can also use canned pumpkin. Moroccan Spice Mix - I used a store bought moroccan spice blend that included ground cumin, paprika, turmeric, ground coriander, garlic and salt. You can also easily make a homemade moroccan spice blend. To make vegan - Use vegetable stock. Storing - Soup will keep in an airtight container in the fridge for 4 days or in the freezer for 3 months. Updates - Originally posted in 8th of January 2018. Updated 28th of June, 2019 with more tips & photos - no changes to the original recipe. Nutrition - Nutrition information is based on one bowl.
Notes
Pumpkin - Use any pumpkin you prefer. Butternut pumpkin / squash is my favourite, but feel free to sub for Jap, Kent, Queensland Blue in Australia, or Sugar or Pie Pumpkin in the US. You can also use canned pumpkin. Moroccan Spice Mix - I used a store bought moroccan spice blend that included ground cumin, paprika, turmeric, ground coriander, garlic and salt. You can also easily make a homemade moroccan spice blend. To make vegan - Use vegetable stock. Storing - Soup will keep in an airtight container in the fridge for 4 days or in the freezer for 3 months. Updates - Originally posted in 8th of January 2018. Updated 28th of June, 2019 with more tips & photos - no changes to the original recipe. Nutrition - Nutrition information is based on one bowl.
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Reviews from the Original Source
As a gluten free vegan, thank you so much for this healthy, delicious and easy to prepare recipe. I used spices I had on hand for the mix and a Qld blue.
It's great to be back in Aus after spending several years in the US. Pumpkins aren't a part of their diet. Even in their traditional pumpkin pies it comes from a can! They thought me odd wanting to buy a fresh pumpkin 🙄
Wow, this looks like such an amazing soup to make, top warm up in these cold winter months! I can't wait to try it (I love chickpeas!!)
This looks so interesting to prep...will be a new menu if I make it....bookmarked...
Wow, this looks like such an amazing soup to make, top warm up in these cold winter months! I can't wait to try it (I love chickpeas!!)
This looks so interesting to prep...will be a new menu if I make it....bookmarked...
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