Ingredients
- 1.2kg butternut pumpkin, peeled and cut into 3cm chunks
- 1 brown onion, roughly chopped
- 3 garlic cloves, peeled
- 1 x 400g tin chickpeas, drained and patted dry
- 2 tablespoons olive oil
- 2 teaspoons Chooki's Chilli Chicken Salt, plus extra to serve
- 3 cups gluten-free vegetable stock
- 1/2 cup coconut milk, plus extra to serve
- 1 tablespoon lime juice
Difficulty: Easy | Prep: 10 min | Cook: 35 min | Total: 45 min | Serves: 4 | Dietary: Gluten-Free, Vegan
This is proper winter comfort without making a mess of the kitchen. Roasted pumpkin goes sweet and thick, then Chooki's Chilli Chicken Salt brings the heat, savoury hit, and enough bite to wake the whole bowl up.
- 1.2kg butternut pumpkin, peeled and cut into 3cm chunks
- 1 brown onion, roughly chopped
- 3 garlic cloves, peeled
- 1 x 400g tin chickpeas, drained and patted dry
- 2 tablespoons olive oil
- 2 teaspoons Chooki's Chilli Chicken Salt, plus extra to serve
- 3 cups gluten-free vegetable stock
- 1/2 cup coconut milk, plus extra to serve
- 1 tablespoon lime juice
Step 1: Roast
Heat the oven to 210°C. Toss the pumpkin, onion, garlic, olive oil, and 1 teaspoon of Chooki's Chilli Chicken Salt on a lined tray. Toss the chickpeas with the remaining teaspoon of Chooki's Chilli Chicken Salt on one side of the tray, then roast for 30-35 minutes, pulling the chickpeas off once they are crisp.
Step 2: Blend
Tip the roasted pumpkin, onion, and garlic into a pot with the vegetable stock. Blend until smooth with a stick blender, then stir through the coconut milk and lime juice. Warm it gently for 5 minutes, adding a splash more stock if you want it looser.
Step 3: Serve
Ladle the soup into bowls and spoon over a little extra coconut milk. Finish with the crispy chickpeas and a tiny extra pinch of Chooki's Chilli Chicken Salt while the top is still steamy.
Tip: Pat the chickpeas really dry before roasting. The steam is what stops them going crunchy.
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