Chickpea & Pumpkin Curry - Recipe

Pumpkin Soup


50ml of Cooks&Co Grapeseed Oil 

4 cloves of garlic 

1kg of Pumpkin chopped into large roasting chunks 

1 Onion (sliced) 

1 Sprig of rosemary 

1 tsp of Sea Salt 

Cracked black pepper 

6 cups of Chicken or vegetable stock 

Preparation Time: 20 mins
Cooking Time: 1 hour, 20 mins
Serves: 4

Pumpkin Soup

Preparation Method

1. Heat oven to 180°C. Place pumpkin, onion, garlic and rosemary in a baking tray.

2. Brush pumpkin with the Cooks&Co grapeseed oil. Sprinkle with salt and plenty of cracked black pepper. Bake for 1 hour or until softly roasted.

3. Pour a cup of stock into the pan. Lightly blend in batches with the rest of the stock, pouring into a saucepan.

4. Bring to the boil and then simmer for up to 20 minutes.

5. Serve with crusty bread. 


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