Ingredients: (Serves 8) 

  • 1kg pumpkin peeled and cut into 4cm cubes
  • 2 cloves garlic
  • 1 Tbs paprika
  • 1 Tbs olive oil
  • 8 sprigs thyme
  • 2 Tablespoons olive oil
  • 1 leek, finely sliced
  • 2 x 440g cans of chickpeas
  • 4cm knob of ginger, peeled and finely chopped
  • 1 L water
  • 2L vegetable stock
  • 2 potatoes peeled and diced.
  • Pepper to taste
  • Greek yoghurt for serving


  1. Preheat oven to 200°C. Place garlic whole with skin intact into a roasting tray with pumpkin and potato.
  2. Scatter thyme and paprika over the pumpkin and potato and drizzle with 1 tbs of olive oil. Cover loosely with foil and bake for 30 minutes.
  3. With leek, make an incision with your knife half way through it from top to bottom, slightly open and wash thoroughly and thinly slice. Place leeks into a heavy based pot with 1 tbs of olive oil and fry over a low heat until they are soft and translucent.
  4. Squeeze garlic into the pot, add the roasted pumpkin, chickpeas, chopped ginger and vegetable stock. Bring to the boil with a lid on. Reduce heat and simmer for 20 minutes. Puree soup with a blender.
  5. To serve, top with pepper and Greek yogurt.

Recipe adapted from

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