Roasted Pumpkin, Capsicum & Chickpea Soup


  • 5 cups Jap pumpkin, cut into cubes
  • 1 red capsicum, cut into large chunks
  • 1 medium white onion, diced
  • 1 medium white onion, diced
  • 3 garlic cloves, crushed
  • 3 cups water
  • Squeeze of lemon juice (optional)
  • 2 tablespoons olive oil (divided)
  • 2-3 teaspoons of PICKLD Coriander & Cumin Soup Seasoning per serve
  • Salt & pepper to taste

Ready In

40 min



Nutritional Facts

    How To Cook :

    Step 1

    Preheat oven to 200° C.

    Step 2

    Coat the pumpkin and capsicum with 1 tablespoon of olive oil and a pinch of salt. Bake in a baking dish for 20 minutes, tossing the pumpkin and capsicum midway through the cooking process.

    Step 3

    Meanwhile, in a large saucepan, sauté the onion with a tablespoon of oil on medium high heat for 4 minutes. Add the garlic and sauté for another minute.

    Step 4

    Add the 3 cups of water. Bring soup to the boil, adding chickpeas as well as the roasted pumpkin and capsicum once cooked. Reduce the heat and cover with a lid to cook for 5 minutes.

    Step 5

    Using a blender, puree soup to the desired consistency. Bring soup back to the boil in the saucepan and season to taste.

    Step 6

    Recommendation: Stir through 2-3 teaspoons of the PICKLD Spicy Coriander & Cumin Soup Seasoning to each serve of soup

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