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

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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

Cooking Instructions

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.

Discover more soup recipes here.