Moroccan Pumpkin and Chickpea Soup by stephy3010. A Thermomix <sup>®</sup> recipe in the category Soups on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Moroccan Pumpkin and Chickpea Soup

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Ingredients

4 portion(s)

Roast Pumpkin

700 gram pumpkin, Peeled and cubed
1 tomato, Top removed and cored
1 level tablespoon salt
1/2 level tablespoon ground cumin
1/2 level tablespoon Ground Coriander
1/2 level teaspoon ground cinnamon
1/2 level teaspoon ground nutmeg
1/2 level teaspoon ground pepper
2 level tablespoons olive oil, or your choice of oil

Soup

650 grams water
1 & 1/2 level tablespoon vegetable stock concentrate, More to taste or use Vegetable stock instead of water
3 cloves garlic, Peeled
1 onion, Peeled and quater
30 grams oil
1 level tablespoon ground cumin
1 level tablespoon Ground Coriander
1/2 level teaspoon ground cinnamon
1/4 level teaspoon ground nutmeg
2 cans Chickpeas, Drained and rinsed

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6

1h 10min

Preparation 25min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
1st main course Alcohol-free Egg free Gluten free Lactose free Non-dairy Vegetarian Baking Cooking Moroccan Low budget Dinner Lunch Legumes dish Vegetable dish

Recipe's preparation

Roast Pumpkin

Preheat oven to 200 degreesPlace cubed pumpkin in to an ovenproof dish

Mix salt, pepper and spices together in a small bowl

Coat pumpkin with oil and mix spice mix evenly over pumpkin

Add tomato and cook for 40 minutes or until pumpkin starts to caramlise and tomato is blisteredOnce cooked allow to cool for 5 - 10 minuutesQuarted tomato

Soup

Add garlic and onion to bow and chop speed 5 for 5 seconds, scrap down

Add oil and cook 100 degrees, speed 2 for 4 minutesAdd spices and cook for a further 2 minutes, 100 degrees on speed 2

Add water stock concentrate and 3/4 's of the drained and rinsed chickpeas

Cook 100 degrees, speed 3 for 10 minutes, MC on

Add 600 grams of cooked pumpkin and the tomatoPlace reserved chick peas into the simmering basketCook 100 degrees, speed 3 for 12 minutes, MC on

Remove simmering basketCarefully blend soup for 1-2 minutes starting at speed 1 and gradually moving up to speed 9 with the MC onAdd reserved pumpkin and chickpeas and serve

Accessories you need

Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.