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maple Roasted carrot Pumpkin & Chickpea Soup

MAPLE ROASTED CARROT, PUMPKIN & CHICKPEA SOUP.

You will need

500gms carrots, peeled and  cut into 2cm thick slices

400gms peeled butternut pumpkin, chopped into 3cm peices

1 brown onion, cut into thin wedges.

2 Garlic cloves finely chopped

2 tbs olive oil

2 tbs maple syrup

5 cups chicken stock

400gms can chickpeas, drained and rinsed.

Salt and ground black pepper

Toast to serve.

  1. Preheat oven to 200.c. Line a large baking tray with non stick baking paper, allowing paper to extend 3-4cm up the sides of the pan.
  2. Place carrots, pumpkin, onion and garlic in the pan and drizzle with oil and maple syrup, toss to coat. Bake tossing once for 35 to 40mins until tender.
  3. Pour vegetable mixture from the roasting pan into a large saucepan. Add stock and chickpeas. Using a blender, puree soup until smooth. Warm soup over med heat until hot. Season with salt and pepper

And serve hot with toast.