Pumpkin and Chickpea Soup

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  • 2 kg pumpkin, cut into large cubes
  • 2 whole garlic heads, grilled
  • 6 cups vegetable stock
  • 2 onions, finely chopped
  • 2 tablespoons olive oil
  • 1 1/2 teaspoon cumin
  • 2 teaspoons coriander powder
  • 1/2 teaspoon turmeric
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey (or any other natural sweetener)
  • 2 cups chickpeas, cooked
  • A handful of mixed chopped herbs – coriander, parsley and basil


  1. Bake pumpkin in a preheated oven (200°C) until soft and browned, for about 35-40 minutes.
  2. Broil garlic heads in aluminum foil and a little oil, for about 40 minutes until brown.
  3. Blend the pumpkin in a blender with a little vegetable stock until smooth. Add more stock according to need.
  4. Sauté onion in a little olive oil and add cumin, coriander powder, turmeric, honey, and mustard.
  5. Add remaining stock and simmer over low heat for about 10 minutes.
  6. Add chickpeas, stir, and remove from heat.
  7. Peel garlic and stir into soup.
  8. Garnish with the herbs and serve hot.