Chickpea & Roast Pumpkin Soup
1/2 pumpkin, peeled, thinly sliced
1 onion, chopped into 1/8
1/2 tsp cumin
1 tbs dijon mustard
1 can cooked chickpeas, drained and rinsed
1 400ml Plant milk (I use bonsoy)
5 cups liquid vegetable stock
2 tsp salt
bunch coriander leaves, picked
Preheat oven to 200ºC.
Place the pumpkin slices and onion onto baking tray lined with baking paper, season with salt. Place into oven for 20 minutes.
Remove the roasted pumpkin and onion when golden brown and place into saucepan. Add cumin, dijon mustard, milk and vegetable stock. Bring to boil and blend with electric hand mixer until smooth.
Add the chickpeas, return to the boil for a minute and serve topped with coriander leaves.
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