Gingery Roasted Pumpkin, Tomato and Chickpea Soup - WellBeing Magazine
Adding chickpeas or any other legumes to your soup ensures a lovely serve of protein that makes your soup more sustaining and balancing on your blood sugar.
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Cooking tools:
- Immersion blender
- Baking sheet
- Parchment paper
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Grater
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
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
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