Gingery Roasted Pumpkin, Tomato and Chickpea Soup - WellBeing Magazine

Ingredients

• 600g pumpkin, peeled, deseeded & cut into 5cm chunks
• 250g cherry tomatoes
• 1 large brown onion, diced
• 1 tbsp ghee, butter or coconut oil if vegan
• ¾ finely grated tbsp ginger
• 1 large clove garlic, crushed
• ¼-½ tsp harissa, plus extra to serve
• 1 cup cooked chickpeas
• 3 cups stock or broth
• 3 tbsp yoghurt or coconut yoghurt
• ½ fresh lime
• ½ pomegranate
• 3 tbsp pumpkin seeds, lightly toasted