Warming Pumpkin Soup With Chickpea Croutons

The Food Matters Team THE FOOD MATTERS TEAM

Warm your body from the inside out with this warming pumpkin soup, packed with heart-warming spices, topped with crunchy chickpea croutons!

CHICKPEA CROUTONS

  • 1 cup cooked chickpeas
  • 1 tbsp olive oil
  • 2 tsp smoked paprika (or whichever spices you love)

Method

  1. Preheat oven to 350°F (180°C) and line a baking tray with parchment paper.
  2. In a bowl toss together the chickpeas, olive oil and spices until well coated.
  3. Spread chickpeas evenly on lined baking tray and roast for 25-30 minutes or until your chickpeas are golden brown and slightly crunchy.
  4. Remove and allow to cool. They will go a little more crunchy as they cool.
  5. *If you have a dehydrator you could always try dehydrating your chickpeas instead of roasting.

SPICED PUMPKIN SOUP

Serves 4

  • 1 tsp coconut oil
  • 1 onion, diced
  • 3 garlic cloves, crushed
  • 1-inch piece of ginger, peeled and grated
  • 1 butternut pumpkin, peeled and cubed (approx. 2 cups of diced pumpkin)
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp ground turmeric
  • 3 cups vegetable broth
  • ½ cup coconut cream
  • Salt & pepper to season

Method

  1. Steam cubed pumpkin until soft enough to poke with a fork.
  2. While the pumpkin is steaming, in a medium skillet over medium heat add coconut oil and sauté onion, garlic and ginger until softened.
  3. Once pumpkin has cooled, add to the blender with sautéd mix, ground spices, vegetable broth and coconut milk.
  4. Blend until smooth.
  5. Season with salt and pepper to taste and serve with crunchy chickpea croutons.


The Food Matters Team

BY THE FOOD MATTERS TEAM

The Food Matters Team is made up of foodies that love getting in the kitchen and experimenting! When we aren't spreading our message with the world, that's where you will find us and just like …