Slow-roasted spiced pumpkin soup with chickpeas and haloumi

Slow-roasted spiced pumpkin soup with chickpeas and haloumi


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. 1.5kg kent pumpkin, peeled, deseeded, cut into 5cm pieces
  2. 60ml (1/4 cup) olive oil
  3. 1 brown onion, finely chopped
  4. 4cm-piece fresh ginger, peeled, finely grated
  5. 2 garlic cloves, crushed
  6. 1 teaspoon ground cumin
  7. 1 teaspoon ground coriander
  8. 1 teaspoon sweet paprika, plus extra, to serve
  9. 1L (4 cups) chicken stock
  10. 1 green apple, peeled, cored, cut into 2cm pieces
  11. 1 red capsicum, deseeded, quartered
  12. 160g haloumi, thinly sliced
  13. 130g (1/2 cup) thick Greek-style yoghurt
  14. 4 dukkah-spiced bread bowls
  15. 2 tablespoons roasted chickpeas
  16. 1 tablespoons pepitas, toasted
  17. Fresh continental parsley leaves, to serve
  18. 8 large wholemeal wraps
  19. Olive oil spray
  20. 45g (1/3 cup) pistachio dukkah

The instruction how to make Slow-roasted spiced pumpkin soup with chickpeas and haloumi

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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 haloumi


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