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.
Scale
Ingredients
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
Instructions
To make the roasted chick peas:
- Preheat oven to 200 C (390 F) and line an oven tray with baking paper.
- Place chick peas, olive oil and za’atar on tray and stir to combine.
- Bake for 25 minutes or until chick peas are golden and crunchy.
To make the za’atar pumpkin and sweet potato soup:
- Place a large sauce pan over medium heat.
- Add olive oil and onion and fry, stirring often, until the onion is translucent.
- Add za’atar and cook for 1 minute or until fragrant.
- Add sweet potato, pumpkin, vegetable stock, salt and pepper and bring to the boil.
- Reduce heat to simmer and cook for 20 minutes or until the pumpkin and sweet potato are tender.
- Using a stick blender or jug blender, whizz the soup until silky smooth.
To serve:
- 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.
- Category: Dinner
- Method: Soup
- Cuisine: American
Keywords: cosy pumpkin soup