Spice Roasted Butternut Pumpkin & Crispy Chickpea Soup

Bowl of roasted pumpkin and chickpea soup, topped with crispy chickpeas and coriander — a hearty vegan butternut soup.

Warm up with our Spice Roasted Pumpkin & Crispy Chickpea Soup – a nourishing blend of roasted pumpkin, garlic and crispy chickpeas, with our 5 Spice BBQ Pork Rub. Vegan, gluten-free, and packed with plant-based protein.

Ingredients

Serves: 4
Prep: 15 mins, Cook: 45 mins
Total Time: 1 hour

  • 1 bulb garlic
  • 3 tablespoons olive oil
  • 1 butternut squash or crown pumpkin (1kg to 1.4kg)
  • 400g can chickpeas, drained
  • 2 tablespoons 5 Spice BBQ Pork Rub
  • 1 onion, sliced
  • 3 cups chicken or vegetable stock

Garnish: (Optional) crème fraîche, sour cream, or Greek yogurt (or plant-based alternative), chopped coriander leaves

Method

  1. Preheat the oven to 200°C (390°F).
  2. Prepare the garlic: Remove excess skin from the garlic bulb, keeping it intact. Cut the bottom to expose cloves, drizzle with oil, wrap in foil, and place on a baking sheet.
  3. Prepare the pumpkin: Halve the butternut squash or pumpkin lengthwise, remove seeds, and place cut-side up on the baking sheet. Add half of the chickpeas, drizzle with 2 tablespoons olive oil, and sprinkle with 2 tablespoons 5 Spice BBQ Pork Rub.
  4. Roast: Roast at 200°C for 40 minutes, until chickpeas are crunchy and pumpkin and garlic are tender.
  5. Sauté the onion: Meanwhile, sauté the onion in a medium saucepan with 1 tablespoon olive oil for 5 minutes. Add stock and remaining chickpeas, bring to a boil, then simmer for 5 minutes. Remove from heat.
  6. Blend the soup: Scoop roasted pumpkin flesh into the saucepan, discarding the skin. Squeeze roasted garlic cloves in, discarding skins. Blend until smooth. Season with salt and pepper.
  7. Serve: Serve in bowls with garnishes: chopped coriander, crispy roasted chickpeas, a dollop of crème fraîche (or sour cream/yogurt/plant-based alternative), and a sprinkle of 5 Spice BBQ Pork Rub. Enjoy!

Tips

  • Roasting the garlic mellows its flavor and adds depth to the soup.
  • For a vegan version, use plant-based yogurt or crème fraîche alternatives.
  • Leftovers can be stored in the fridge for up to 3 days or frozen for up to a month.
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