This soup is packed with fibre through the retention of pumpkin and sweet potato skins and quinoa and chickpea toppings. Delicious and perfect as a main or side.
Ingredients 16
Soup Ingredients
Toppings
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Method 11
In a large deep pot, bring salted water to a boil and cook the and until soft. Drain the water only.
In the same pot, add olive oil over medium heat to the and . Add the , , , and .
Cook until the become golden and fragrant, adding more oil if needed. Stir in the and cook for another minute.
Add a ladleful of and the . Begin mashing the vegetables with a wooden spoon or potato masher.
Cook for 15 minutes, stirring occasionally to help the melt and infuse the soup with flavour.
Pour in the remaining , stirring well.
Bring the soup to a gentle boil, stirring occasionally to ensure the fully dissolves. If you are using a rind, once the cheese is mostly melted off the edge of the rind, take it out and discard.
Turn off the heat and blend the soup with a stick blender until smooth and creamy.
Return to medium heat, taste, and adjust seasoning with salt and black pepper. If the soup is too thick, add a little more water, or for extra creaminess, stir in a knob of unsalted butter.
Serve the soup hot, topped with , crispy chickpeas, a dollop of , and toasted pumpkin seeds.
Finish with a generous drizzle of olive oil.
Estelle Rose Rehayem's tips
You could bring out more flavour by roasting the pumpkin, potatoes and onions with olive oil until crispy and brown instead of boiling, however this will require a few more pans!
