Name: Pumpkin & Chickpea Soup Recipe
Total time: 45 min
Yield: 4
Cuisine: Mexican

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This hearty soup is even more irresistible with mexican spices and a cheesy topping. 

How to make Pumpkin & Chickpea Soup Recipe

Sonja Bernyk

Crawler

Mexican

<p>This hearty soup is even more irresistible with mexican spices and a cheesy topping. </p>

Olive oil

Leek,  halved lengthways,  thinly sliced

Garlic Cloves,  Crushed

Chopped Fresh Oregano

Mexican chilli powder

Ground Cumin

L massel vegetable liquid stock

Butternut pumpkin,  peeled,  chopped

Can chickpeas,  rinsed,  drained

Cinnamon

Coarsely grated cheddar or mexican-style cheese

Sour cream,  to serve

Heat oil in a saucepan over medium-low heat. Cook the leek, stirring, for 5 minutes or until soft. Add the garlic, oregano, chilli powder and cumin. Cook, stirring, for 30 seconds or until aromatic.

step 1

Add the stock, pumpkin, chickpeas and cinnamon. Bring to the boil over high heat. Reduce heat to medium-low. Cover and simmer for 20 minutes or until the pumpkin is tender. Remove and discard cinnamon.

step 2

Blend the pumpkin mixture until smooth. Top with cheese and sour cream and sprinkle with coriander.

step 3

Taste