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Roasted Pumpkin Soup with Crispy Chickpeas

  • Total Time: 55 minutes
  • Yield: 6 1x


Units Scale
  • 700 g kent pumpkin, cut in large chunks
  • 2 carrots, cut in large chunks
  • 2 brown onions, cut in wedges
  • 2 parsnips, cut into large chunks
  • 1 bulb garlic, top sliced off
  • 2 sprigs thyme
  • 4 cup vegetable stock
  • 2 tbsp extra virgin olive oil
  • 1/2 cup Greek yoghurt
  • 400 g tin chickpeas
  • 2 tsp paprika
  • 2 tsp cumin


  1. Preheat the oven to 200C (395F). Spread the pumpkin, carrot, onions, parsnips and garlic bulb over a tray. Top with thyme and drizzle with olive oil. Bake in the oven for 45mins-1hr or until soft and caramelised.
  2. Combine the chickpeas on a baking tray with paprika and cumin. Place in the oven for 10mins after the vegetables have been removed.
  3. Meanwhile place the vegetables in a food processor, squeeze the garlic out of the skin. Add in the stock and blend on high until smooth. This may need to be done in batches, alternatively combine the vegetables and stock in a large saucepan and puree with a stick blender.
  4. Bring soup to the boil in a large saucepan and then serve in bowls topped with yoghurt and crispy chickpeas.


  • Serve with shredded chicken on top for a meat variation
  • Dairy-free option: swap yoghurt for coconut cream or simply serve without!
  • If pregnant, eat freshly prepared foods where possible. Cook this meal and enjoy it straight away. Store leftovers in the fridge as soon as possible or within 2 hours. Eat leftover foods within 24 hours and reheat foods to ‘steaming’ hot. Greek yoghurt is fine to eat in pregnancy (it’s good for you!). Just make sure it’s made from pasteurised milk. If you bought it from a supermarket, it almost always will be but check the label.
  • Prep Time: 10 mins
  • Cook Time: 45 mins

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