Ingredients
- 700g Jap pumpkin
- 500g carrots
- 2 x 400g can chickpeas, drained and rinsed
- 2 tbsp. olive oil
- Black pepper to taste
- ½ tsp. ground cinnamon
- 1 litre water or vegetable stock (salt reduced)
- 1 tsp. fresh grated ginger (optional)
Method
1.
Preheat your oven to 200 C.
2.
Peel and chop pumpkin into small chunks and place onto a lined baking tray.
3.
Wash carrots and chop roughly with the skin. Place onto a separate lined baking tray.
4.
Drizzle the olive oil between the 2 trays.
5.
Season each tray with sea salt, pepper and a little cinnamon.
6.
Mix the oil and seasoning with your fingers through the vegetables.
7.
Roast for 40 – 45 minutes or until vegetables is cooked through and caramelized.
8.
Combine pumpkin, carrot and chickpeas into a high-performance blender. Add 3 cups of water and ginger if using.
9.
Blend until smooth. Add another cup of water to adjust consistency.
10.
Serve hot soup with a slice of wholegrain bread and yoghurt.
Serve & Enjoy!