A super easy weeknight dinner.
When I saw this recipe come by @lucysallysommer I knew I had to try it. I still had pumpkin and cabbage left from my last harvest at @plukcsafruittuin so 1+1 = this soup!
The best thing about this recipe is that it’s super versatile. Instead of chichpeas you can use pasta, white beans or potatoes for example. Instead of savoy cabbage you can use cavolo nero or spinach for example. Instead of pumpkin you can use carrots or parsnips for example. Really, just whatever you have lying around.
Roasted Pumpkin & Cabbage Soup with Chickpeas, Lemon and Parmesan Cheese
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- Roasted vegetables
- 1 onion, quarterd and halved again (so you have 8 small chunks)
- 4 whole garlic cloves, peel on
- ±400 g pumpkin, washed well and chopped into 2 cm cubes
- 1 tbsp olive oil
- 2-3 thyme twigs
- Pepper & Salt
- The soup
- 1 tbsp olive oil
- 1 small leek, thinly sliced
- 1 rosemary twig, left whole
- 4-5 sage, leaves halved
- Parmesan rind (if you have)
- 2-3 garlic cloves, finely chopped
- 1.2 liter chicken or vegetable stock
- Zest of 1 lemon
- Lemon juice (to taste)
- 2 regular cans chickpeas, drained
- 300 g cabbage (like cavolo nero or savoy), chopped into bitesize pieces
- Big handful freshly grated parmesan (± 75 g)
- 120 ml full fat cream
Instructions
Preheat the oven to 190°C. Line a baking tray with baking paper and spread out the roasted vegetable ingredients. Season with pepper and salt and drizzle with some olive oil. Mix well to coat ( I used my hands) and roast in the oven for 30-35 minutes until softened and just starting to char.
In a large heavy based pot heat up the oil and add the chopped leek and a pinch of salt. Sauté for 3 minutes until softened.
Add the rosemary, sage, garlic and parmesan rind and sauté for a few minutes without letting the garlic brown.
Pour in the stock and bring to a bubble, let simmer away for 10 minutes.
Remove the rosemary and parmesan rind, but leav the sage. Add the chickpeas, cabbage and lemon zest let simmer for another 5 minutes.
The roasted vegetables should be done by now. Squeeze the garlic cloves into the soup, discard the peels and the thyme twig. Add the onions and pumpkin to the soup.
Pour in the cream and parmesan cheese and stir to let it melt.
With a handheld blender pulse a 4-5 times to thicken the soup slightly, this is optional but I love the textures of soup this way.
Taste and season with lemon juice, pepper and salt.
Serve straight away with some extra grated parmesan cheese and drizzle of good quality olive oil.
