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.
This sounds delicious - I like the idea of adding chickpeas to classic roast pumpkin.
ReplyDeleteChili does sound like a good addition. I enjoyed the sweetness though.
ReplyDeleteI just didn't get to this one this time. It sounds good.
ReplyDeleteAh, 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.
ReplyDeletewhole chickpeas in a pumpkin soup sounds good - I usually just puree them in but will try this some time
ReplyDeleteYou...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.
ReplyDeleteYou actually might be - there is life after Campbells condensed tomato soup.
ReplyDelete