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

By Brita Du Plessis

Serves 3

Difficulty Easy

Prep Time 5 minutes

Cooking Time 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

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.
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.
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.

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Ingredients

Method