Prep time – 20mins
Cooking time – 50mins
Serves – 6
|Pumpkin, raw – 1/2 a medium size kent||1.5kg||30||0||120|
|Chickpeas, cooked – 2 cups||280g||21||4||50|
|Coconut milk, regular (20% fat) – 1 cup||250ml||4||50||6|
|Olive oil – 1 tablespoons||20ml||0||19||0|
|Celery – 2 large stalks||150g||1||0||3|
|Mustard seeds – 1 teaspoon||1 tsp||0||0||0|
|Curry Powder – 2 teaspoons||2 tsp||0||0||0|
|Salt and pepper, to taste||to taste||0||0||0|
|Rosemary, fresh (optional)|
|Total per serve||9g||12g||30g|
For Gluten Free – use gluten-free bread
Roasting the Pumpkin
Preheat oven to 180 degrees. Cut the pumpkin into pieces and arrange it on a baking tray. Top with fresh rosemary (optional) and season with a little salt and pepper. Bake until soft and golden (about 40mins).
Making the Soup
- Gently heat the olive oil in a large saucepan.
- Add mustard seeds and curry powder and stir with a wooden spoon until sizzling.
- Add celery and cooked chickpeas straight away, stirring to coat with the curry mix.
- Add one litre of water and bring to a boil. Reduce to a simmer, cover and leave to cook while the pumpkin finishes roasting in the oven.
- When the pumpkin is ready, remove it from the oven. Discard rosemary sprigs.
- Add roast pumpkin and coconut cream to the chickpeas. Add enough water to almost cover the ingredients in the pot.
- Reheat and simmer for a minute or so.
- Use a stick blender to puree in the pot or wait till cooled a bit and blender in a blender.
- Once all the soup is blended, add back to the saucepan and heat gently before serving.
Cooking the Chickpeas
Cook a large batch of chickpeas ahead of time. Once cooked they can be frozen in portion sizes ready to reheat with a meal.
Add a packet (375g) of dry chickpeas to a large bowl and cover with plenty of water (they will double in size). Soak overnight or at least a few hours. Next, drain and discard the soak water. Rinse and add the chickpeas to a large pot or pressure cooker. Cover with water and bring to a boil. Skim off any foam and discard. Reduce to a simmer, cover with a lid and continue to cook until chickpeas are soft. They will squish when squeezed.
Once cooked transfer to containers to store in the fridge or freezer.