Chickpea and roast pumpkin soup from Off the Shelf: Cooking from the Pantry (page 76) by Donna Hay

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Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for vegetable stock.

  • debkellie on August 04, 2016

    A different take - the pre-roasting gave for a lovely depth of flavour. Next time, I'd blend the honey and mustard with the pumpkin /stock as the Dijon I used appeared to leave tiny globules of mustard in the finished soup.

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