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Spicy carrot and pumpkin soup with creamed feta and roast dukkah chickpeas

By Brita Du Plessis
3
Easy
5 minutes
30 minutes

Ingredients

  • 2 T olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1⁄2 t ground cumin
  • 1⁄2 t ground coriander
  • 1 t smoked Spanish paprika
  • 1 garlic clove, chopped
  • 1 x 600 g sachet Woolworths pumpkin-and-sage soup
  • 2 cups Woolworths liquid organic chicken stock
  • 1 x 400 g can chickpeas, drained
  • 1 T olive oil
  • 4 T dukkah
  • 100 g feta
  • 1⁄2 cup crème fraîche

Method

  1. Heat 2 T olive oil in a pan and add the roughly chopped onion, carrots, ground cumin, ground coriander, smoked Spanish paprika and chopped clove garlic. Sauté for 10 minutes.
  2. Add the sachet Woolworths pumpkin-and-sage soup and Woolworths liquid organic chicken stock. Blend until smooth, then simmer for 10 minutes. Toss the drained chickpeas with 1 T olive oil and dukkah. Roast at 180°C for 20 minutes or until crispy. Blend the feta with crème fraîche.
  3. Top the soup with the chickpeas and feta, garnish with microherbs and serve with flatbreads.

Cook's note: Add fried chorizo or bacon and crispy fried sage to a can of Woolies’ butternut soup.

Discover more soup recipes here.