Wednesday, October 22, 2014

WWDH - Chickpea and roast pumpkin soup



For Wednesday with Donna Hay this week, I chose another soup - this time, Donna's Chickpea and Roast Pumpkin Soup from p76 of Off the Shelf.  You can also find the recipe online here

I enjoyed this soup - the whole chickpeas added some welcome texture.  However, I found it slightly too sweet, and would have upped the spice component - perhaps by adding some chilli.

To see what Margaret, Chaya and Sarah thought, visit their websites.

7 comments:

Kari said...

This sounds delicious - I like the idea of adding chickpeas to classic roast pumpkin.

Chaya said...

Chili does sound like a good addition. I enjoyed the sweetness though.

TeaLady said...

I just didn't get to this one this time. It sounds good.

Sarah said...

Ah, yes, a bit of spice is always a welcome component.... within reason. I like the idea of chickpeas with pumpkin, it seems like something a bit different but still very easy.

Johanna GGG said...

whole chickpeas in a pumpkin soup sounds good - I usually just puree them in but will try this some time

Kayte said...

You...you are picking soup??? You...you who claims she doesn't really care for soup is now picking soup?? LOL. I think we have made a soup lover of you. I always felt guilty when I picked a soup hoping you would somehow like it...now I won't feel so bad if I ever pick a soup. This one looks beautiful and I bet you can get it to where you really really liked it.

Cakelaw said...

You actually might be - there is life after Campbells condensed tomato soup.