Roast pumpkin soup with chickpeas and merguez sausage.William MeppemRoast pumpkin soup with chickpeas
Warm,velvety and simple to make,pumpkin soup is your cold-weather friend. And by adding chickpeas and merguez sausages,you turn soup into dinner.
INGREDIENTS
- 1.2kg butternut pumpkin
- 1 onion,unpeeled,halved
- 1 tomato,halved
- 4 garlic cloves,unpeeled
- 3 tbsp olive oil
- 4 fresh merguez or chorizo sausages
- 1 fresh red chilli
- 1 400g can chickpeas,drained and rinsed
- 750ml vegetable stock
- 2 tbsp tomato paste
- 2 tsp rose harissa,plus extra to serve
- ½ cup parsley or coriander sprigs