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Smashing Pumpkin Soup

Easy soup recipe filled with chickpeas, pumpkin and carrots

Ingredients

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!

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