In winter there is nothing better than soup for dinner. I have always been a fan of pumpkin soup, but what I am not a fan of is the lack of protein in soup as a main meal!
Protein is key to helping you feel fuller for longer with a steady release of energy. That is why when I make pumpkin soup I love to add in chickpeas for a little extra volume and protein!
Roast the pumpkin and other veg for even extra flavour then top it off with yoghurt (or cream!) and delicious crispy chickpeas to add a bit of crunch. Fun fact: crunchy food actually increases your satiety after a meal!
This soup is an absolute staple for winter dinners (and leftovers for lunches). It is super quick and easy to make and best of all freezes exceptionally well!
Roasted Pumpkin Soup
- 500 g Japanese Pumpkin
- 2-3 carrots
- 2 large onions
- 1 garlic bulb
- 2 tbsp olive oil
- Salt and pepper
- 2 cans chickpeas 1/2 cup chickpeas reserved for crispy chickpeas
- 3 cups chicken stock
- ½ cup chickpeas from above
- 1 tbsp olive oil
- 2 tsp cumin
- 2 tsp paprika
- Salt and pepper
- Preheat the oven to 200Cut the pumpkin and carrot into large chunks. Peel the onions and slice in half. Cut the top off the garlic bulb and then place it all on a large baking tray. Drizzle with oil and salt and pepper. Roast in the oven for 40min.
- Once vegetables are cooked, remove the peel from the pumpkin and then add in pumpkin, carrot, onion in to a large pot. Squeeze the garlic out of its casing into the pot. Stir through chickpeas and chicken stock. Bring to the boil and then allow to simmer for 10min.
- Remove from the heat and add to a blender to process until smooth, or use a stick blender to blend in the pot.
- Meanwhile prepare the crispy chickpeas. Heat the oil in a fry pan and then add in chickpeas and spices. Toss to combine and crispen for 3-4min.
- Divide the soup among bowls and then top with yoghurt and crispy chickpeas.
Looking for other delicious nourishing winter dinners? Try out these: