za’atar pumpkin and sweet potato soup with roasted chickpeas

This thick and creamy za’atar pumpkin and sweet potato soup is delicious!  Served with crispy chickpeas, swirls of yoghurt and za’atar, this soup will become YOUR new family favourite.

This za’atar pumpkin and sweet potato soup with roasted crispy chickpeas is the BOMB! It’s thick, creamy, rich and delicious.  It’s the perfect soup for fall.  Oh and the za’atar roasted chick peas served with this soup are amazing!  They’re crunchy and perfectly spiced.  A big bowl of this soup topped with crunchy chickpeas and yoghurt swirl will transport you to soup heaven!

Why you’ll love this recipe

• Soup requires 7 ingredients + 30 minutes
• Freezer friendly
• Can be made ahead of time (perfect recipe for Sunday meal prep day)
• A big hit with kids thanks to the natural sweetness provided by the pumpkin and sweet potato
• Soup is luscious and velvety thanks to the vegetable/stock ration
• It’s lunch box friendly (just use a flask)
• The crispy za’atar spiced chick peas add delicious crunch and texture

We use a spice mix called, za’atar to spice this soup, I’m obsessed!  It’s absolutely delicious!

A few notes on za’atar

• Za’atar is an aromatic spice blend that combines toasted sesame seeds, dried thyme, dried marjoram, and sumac.  AH-MAY-ZING!  
• Buy za’atar at your local supermarket (spice aisle) or local deli/speciality food shop.
• You can also use za’tar to spice roasted vegetables (perfect with cauliflower). Or sprinkle za’atar over a plate of hummus for an extra flavour kick.  Za’atar is also wonderful to marinate meats with.  I’m head over heels for this spice blend so expect more za’atar recipes soon!

More cosy fall recipes

osso bucco ragu with pappardelle

spaghetti polpette

perfect roast chicken

kale broccoli and cherry tomato penne with crispy garlicky breadcrumbs

pasta with broccoli pesto

wholemeal spaghetti with roast capsicum pesto and chorizo

ravioli with roast pumpkin pesto and pistachios

creamy broccoli soup

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za’atar pumpkin and sweet potato soup with roasted chickpeas

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5 from 1 review

• Author: my lovely little lunch box
• Total Time: 30 mins
• Yield: 4-6 1x

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Description

This thick and creamy za’atar pumpkin and sweet potato soup is delicious!  Served with crispy chickpeas, swirls of yoghurt and za’atar, this soup will become YOUR new family favourite.

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Ingredients

Scale 1x2x3x

Roasted chick peas:

• 2 x 400 gram tins of chickpeas, drained and thoroughly rinsed
• 1 tablespoon olive oil
• 1 teaspoon ZA’ATAR (middle eastern spice mix)

za’atar pumpkin and sweet potato soup:

• 1 white onion, finely chopped
• Olive oil, to fry in
• 1 tablespoon ZA’ATAR (middle eastern spice mix)
• 500 grams sweet potato, peeled and chopped
• 500 grams butternut pumpkin, peeled and chopped
• 1 L vegetable stock
• Salt and pepper, to season

To serve:

• yoghurt, olive oil and za’atar

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Instructions

To make the roasted chick peas:

1. Preheat oven to 200 C (390 F) and line an oven tray with baking paper.
2. Place chick peas, olive oil and za’atar on tray and stir to combine.
3. Bake for 25 minutes or until chick peas are golden and crunchy.

To make the za’atar pumpkin and sweet potato soup:

1. Place a large sauce pan over medium heat.
2. Add olive oil and onion and fry, stirring often, until the onion is translucent.
3. Add za’atar and cook for 1 minute or until fragrant.
4. Add sweet potato, pumpkin, vegetable stock, salt and pepper and bring to the boil.
5. Reduce heat to simmer and cook for 20 minutes or until the pumpkin and sweet potato are tender.
6. Using a stick blender or jug blender, whizz the soup until silky smooth.

To serve:

1. Ladle soup into bowls, top with a swirl of yoghurt and olive oil, a small handful of chick peas and dusting of za’atar. Enjoy x

Notes

This soup is freezer friendly.  Simply allow soup to come to room temperature, place into freezer bags and stash in the deep freeze for up to 3 months.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Dinner
• Method: Soup
• Cuisine: American

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