Roasted pumpkin soup recipe | Arla Recipe | Arla UK

Ingredients

• 1 cup boiled chickpeas (400 grams)
• 2 tbsp olive oil
• 1 tsp paprika powder
• ¼ tsp ground chillies or cayenne pepper
• 100 Arla® LactoFREE Cheddar Block and Maasdam cheese, grated
• 400 g Hokkaido pumpkins
• 4 big tomatoes
• 2 onions
• 400 g cherry tomatoes
• 2 whole garlic
• 3 fresh thyme or oregano sprigs
• 3 tbsp olive oil
• 2 tsp coarse salt
• freshly ground pepper
• 600 ml vegetable stock
• 200 ml basil leaves
• 100 ml double cream
• 100 ml creme fraiche