Ingredients
- 2 kg (4 lb) Pumpkin
- 6 cups (2 ½ pints) Vegetable or chicken stock
- 1 tablespoon Oil
- 2 Onions (Finely chopped)
- 1 teaspoon Cumin (ground)
- 2 tablespoons Dijon mustard
- 2 tablespoons Honey
- 1 x 400 gms (14 oz) Can chickpeas Drained and rinsed
- ½ Cup shredded basil
Instructions
- Preheat the oven to 200(degree)C (400(degree)F). Cut the pumpkin into large wedges, leaving the skin on. Place the wedges in a baking dish and bake for 40 minutes or until soft and golden In two batches, scrape the flesh into a food processor with 1 1/2 cups (12 fl oz) of the stock and blend until smooth.
- Heat a saucepan over medium to high heat. Add the oil, onions and cumin and cook for 4 minutes or until soft. Add the mustard, honey, the remaining stock and the pumpkin puree and simmer for 5 minutes. Stir through the chickpeas and basil and cook for a further 5 minutes.
- Serve with grilled bread.
Notes
Serves 4.