• Partnered with
  • Easy
  • Serves 4
  • 80 mins cook

Roasted pumpkin soup with chickpea migas

Migas is the Spanish name for breadcrumbs. These have served as the inspiration for the crunchy, smoky, roasted chickpea and breadcrumb topping of this budget-friendly, creamy roasted pumpkin soup. Created by Emma Galloway for Taste magazine.

Ingredients

Pumpkin soup

  • 1 small (1kg) pumpkin, peeled and deseeded
  • olive oil, for drizzling
  • 2 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tbsp finely chopped fresh thyme, plus whole thyme leaves for garnish
  • 850 ml vegetable stock*, plus extra as needed

Chickpea migas

  • 2 slices gluten-free bread
  • 1.5 cups cooked chickpeas, (or 400g tin chickpeas, rinsed and drained)
  • 2 cloves garlic, crushed
  • 2 tbsp extra virgin olive oil
  • 1.5 tsp smoked paprika
  • 1/2 tsp dried oregano
  • pinch dried chilli flakes
  • fine sea salt

Steps

  1. Preheat oven to 200°C. Cut pumpkin into 2-3cm chunks, place on a baking tray, drizzle with olive oil and season with salt and pepper.
  2. Roast for 40-45 minutes, turning once or twice, until tender and golden.
  3. While the pumpkin is roasting, make the migas. Slice the crusts off the bread, tear bread into small chunks and place in a bowl along with drained chickpeas, garlic, extra virgin olive oil, smoked paprika, oregano and chilli flakes. Season with sea salt and pepper and stir, then lay out on a baking tray in a single layer.
  4. When pumpkin is cooked, remove from the oven and reduce temperature to 190°C. Cook the chickpea migas in the oven for 15-18 minutes, turning often, until crispy and golden. Remove and set aside.
  5. Heat extra virgin olive oil in a large saucepan over medium-high heat. Add onion and cook for 2-3 minutes until soft. Add garlic and thyme and cook for a further minute.
  6. Add roasted pumpkin to the pan, scraping any crispy bits from the bottom of the baking tray and adding them, too.
  7. Pour over vegetable stock and bring to a simmer. Simmer for 8-10 minutes, then remove from heat and blend with a stick blender until smooth, adding a touch more vegetable stock if needed.
  8. Taste and adjust seasoning if required, keeping in mind that if you’re using store-bought stock it may already be salty enough. Serve soup hot, topped with a little chickpea migas and a sprinkle of thyme leaves.

For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme

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