Ingredients
- 1.2kg pumpkin, peeled and cut into 3cm chunks
- 1 brown onion, cut into wedges
- 4 garlic cloves, unpeeled
- 3 tablespoons olive oil, divided
- 1 1/2 tablespoons Chooki's Vinegar Chicken Salt, divided
- 400g can chickpeas, drained and patted dry
- 3 cups vegetable stock
- 1/2 cup coconut cream, plus extra to serve
- 2 tablespoons pumpkin seeds
- Chopped parsley and crusty bread, to serve
Difficulty: Easy | Prep: 10 min | Cook: 35 min | Total: 45 min | Serves: 4 | Dietary: Vegan
This is a proper winter bowl: roast pumpkin, crispy chickpeas, and a sharp little hit from Chooki's Vinegar Chicken Salt. The vinegar tang keeps it from tasting flat, and the chickpeas bring the crunch.
- 1.2kg pumpkin, peeled and cut into 3cm chunks
- 1 brown onion, cut into wedges
- 4 garlic cloves, unpeeled
- 3 tablespoons olive oil, divided
- 1 1/2 tablespoons Chooki's Vinegar Chicken Salt, divided
- 400g can chickpeas, drained and patted dry
- 3 cups vegetable stock
- 1/2 cup coconut cream, plus extra to serve
- 2 tablespoons pumpkin seeds
- Chopped parsley and crusty bread, to serve
Step 1: Roast the Pumpkin
Heat the oven to 210C fan-forced. Toss the pumpkin, onion and garlic with 2 tablespoons olive oil and 1 tablespoon Chooki's Vinegar Chicken Salt, then spread them on a lined tray. Toss the chickpeas with the remaining oil and chicken salt on one side of the tray, or use a second tray if yours is crowded. Roast for 30 to 35 minutes, shaking the chickpeas once, until the pumpkin is soft and the chickpeas are crisp.
Step 2: Blend the Soup
Squeeze the roasted garlic from its skins. Add the pumpkin, onion, garlic, vegetable stock and coconut cream to a blender, then blend until smooth. Tip it into a saucepan and warm it over medium heat for 5 minutes. Add a splash of water if you want it looser.
Step 3: Finish the Bowls
Ladle the soup into bowls. Swirl over a little extra coconut cream, then scatter on the crispy chickpeas, pumpkin seeds and parsley. Serve with crusty bread if you want the full couch dinner setup.
Tip: Dry the chickpeas properly before roasting. Steam is the enemy of crunch.
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