Roasted Eggplant, Pumpkin & Chickpea Soup


1kg pumpkin (Butternut is lovely!)
1 eggplant
1 can chickpeas
1 leek sliced thinly
1 stock cube & 500ml water
1 teaspoon cumin
20ml sweet chilli sauce
olive oil
loaf of crusty bread
coriander as garnish



  • Heat oven to 200C, chop eggplant & pumpkin (skin on) into 2cm chunks & roll in some olive oil before cooking until roasted nicely.  When this comes out of the oven, turn the oven off but pop the bread in to warm. 
  • While the roasting is happening. Fry leeks until soft in a little olive oil. 
  • Place all ingredients (except chickpeas) into a food processor and blend until smooth.
  • Add the chickpeas & heat for 10 minutes, garnish & serve! 

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Roasted Eggplant, Pumpkin & Chickpea Soup | Organic Origins ...