donna hay: chickpea and roast pumpkin soup

Name: donna hay: chickpea and roast pumpkin soup Recipe
Yield: 8
Ingredients: 2 kgs (4 lbs) pumpkin; 6 cups veggie stock; 1 tbs oil; 1 teaspoon ground cumin; 2 tbs dijon mustard; 2 tbs honey; 1 X 400 grams can chickpeas drained and rinsed; 1/2 cup shredded basil; preheat oven to 200 celcius. cut punpkin into large wedges leaving the kin on. place the wedges in a baking dish and bak for 40 minutes or until soft and golden.; in 2 batches scrape the flesh into a food processor with 1.5 cups of the stock and blend until smooth.; In saucepan heat oil heat the onions and cumin until soft. add the mustard honey and remaining stock and the pumpkin puree a�nd simmer for 5 minutes. stir through the chickpeas and basil and cook for a further 5 minutes.; *** rather than blend the pumkin while it was hot i heated the sauce pan and soften the onion etc first. i added the honey and dijon and a few pieces of the pumkin. i also added a few spoonfuls of the stock and allowed it to reduce to get the full flavour of the ingredients.; the rest of the stock was in a soup pot getting warm i cut the pumpkin into chunks and am boiling it with the saucepan ingredients. i will blend it after it has simmered for a while.

Number of Servings: 8

Ingredients

2 kgs (4 lbs) pumpkin6 cups veggie stock1 tbs oil1 teaspoon ground cumin2 tbs dijon mustard2 tbs honey1 X 400 grams can chickpeas, drained and rinsed1/2 cup shredded basilpreheat oven to 200 celcius. cut punpkin into large wedges, leaving the kin on. place the wedges in a baking dish and bak for 40 minutes or until soft and golden. in 2 batches, scrape the flesh into a food processor with 1.5 cups of the stock and blend until smooth.In saucepan heat oil, heat the onions and cumin until soft. add the mustard, honey and remaining stock and the pumpkin puree a�nd simmer for 5 minutes. stir through the chickpeas and basil and cook for a further 5 minutes.*** rather than blend the pumkin while it was hot, i heated the sauce pan and soften the onion etc first. i added the honey and dijon and a few pieces of the pumkin. i also added a few spoonfuls of the stock and allowed it to reduce to get the full flavour of the ingredients. the rest of the stock was in a soup pot getting warm, i cut the pumpkin into chunks and am boiling it with the saucepan ingredients. i will blend it after it has simmered for a while.

Directions

Number of Servings: 8

Recipe submitted by SparkPeople user SHERRIFLEMING.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 140.7
Total Fat: 2.0 g
Cholesterol: 0.0 mg
Sodium: 719.0 mg
Total Carbs: 29.9 g
Dietary Fiber: 4.0 g
Protein: 2.9 g

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Member Reviews

SERENE_ME
I like the sounds of this. I smoke/roasted butternut squash in August on my BBQ then froze it all to make soup. I think I will try some of it instead of the pumpkin since I have it. Sounds very good nutritionally. (I make my own stocks and soak my own legumes so my sodium content will be less.) - 10/29/09

Reply from SHERRIFLEMING (10/29/09)
oh... is that why the sodium is so high?? is it a lot of work to make your own stock?