ROAST PUMPKIN SOUPby Mama Smoke27 December 202017 March 2022 2kg pumpkin, chopped up in to smallish pieces 1tbsp oil 2 onions chopped 1tsp cumin 2tbsp dijon mustard 2tbsp maple syrup 6 cups vegetable stock 400g can chickpeas Roast the pumpkin until it’s soft and browned. Set aside while you prepare the rest. Heat the oil in a pot and cook onion and cumin until the onion is soft. Add mustard, maple, stock and roast pumpkin. Stir and simmer for five minutes Add the chickpeas. Process with a stick mixer or in your blender and serve topped with a spoonful of yoghurt and some crusty, toasted bread.