Cuddle up on a cold day with spicy pumpkin soup in a bread bowl shaped like the sun!
The ingredient of Slow-roasted spiced pumpkin soup with chickpeas and haloumi
- 1.5kg kent pumpkin, peeled, deseeded, cut into 5cm pieces
- 60ml (1/4 cup) olive oil
- 1 brown onion, finely chopped
- 4cm-piece fresh ginger, peeled, finely grated
- 2 garlic cloves, crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika, plus extra, to serve
- 1L (4 cups) chicken stock
- 1 green apple, peeled, cored, cut into 2cm pieces
- 1 red capsicum, deseeded, quartered
- 160g haloumi, thinly sliced
- 130g (1/2 cup) thick Greek-style yoghurt
- 4 dukkah-spiced bread bowls
- 2 tablespoons roasted chickpeas
- 1 tablespoons pepitas, toasted
- Fresh continental parsley leaves, to serve
- 8 large wholemeal wraps
- Olive oil spray
- 45g (1/3 cup) pistachio dukkah
The instruction how to make Slow-roasted spiced pumpkin soup with chickpeas and haloumi
- Preheat oven to 160u00b0C/140u00b0C fan forced. Line a baking tray with baking paper. Place the pumpkin on the prepared tray and drizzle over 2 tablespoons oil. Season. Roast for 1 hour 30 minutes or until pumpkin is tender but not coloured.
- Heat the remaining 1 tablespoon of olive oil in a stockpot or large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the ginger, garlic, cumin, coriander and paprika. Cook, stirring, for 1 minute or until aromatic.
- Add the stock and bring to the boil. Stir in the roasted pumpkin and apple. Reduce the heat to medium-low and simmer for 20 minutes or until the soup thickens slightly and the apple is tender. Remove from the heat and set aside to cool slightly.
- Meanwhile, to make dukkah-spiced bread bowls, preheat oven to 180u00b0C/160u00b0C fan forced. Place 2 wraps on top of each other, edges lined up, on a large chopping board. Carefully upturn a 16cm plate in the centre of the wrap stack. Use 1 hand to hold the plate firmly in place. Use a sharp knife to make small V-shaped cuts all the way around wrap stack, from the plate to outer the edge, to create a star shape.
- Place stack in the centre of an ovenproof stainless-steel bowl, twisting top wrap so you can see all the points. Spray with oil. Bake for 15 minutes. Remove from oven. Spray with oil and sprinkle with 1 tablespoon dukkah. Bake for 5 minutes or until golden. Remove stack from bowl while still warm. Transfer to a serving bowl. Repeat with the remaining wraps and dukkah to make 4 bowls.
- Preheat grill on high. Place the capsicum on a baking tray, skin-side up. Grill for 5 minutes or until the skin blisters all over. Place the capsicum in a sealable plastic bag. Set aside for 5 minutes, then remove capsicum from the bag. Peel away the skin. Thickly slice the flesh lengthways.
- Place a non-stick frying pan over medium-high heat. Add the haloumi and cook for 2 minutes each side or until golden. Transfer to a plate.
- Use a stick blender to blend soup in the pot until smooth. Stir in half the yoghurt. Divide the soup among the dukkah-spiced bread bowls. Dollop with the remaining yoghurt. Top with the haloumi and capsicum. Sprinkle with chickpeas, pepitas, parsley and extra paprika. Serve immediately.
Nutritions of Slow-roasted spiced pumpkin soup with chickpeas and haloumifatContent: