- Preheat the oven to 180°C (350°F/Gas 4).
- To make the croutons, rinse and drain the chickpeas.
- Place in a saucepan with the oil, spices and salt, add a lid and shake so they are all coated in deliciousness.
- Pour into a roasting dish and cook for 30–40 minutes.
- To make the soup, peel and roughly chop the onion, ginger and turmeric (if using fresh) and set aside.
- Chop the orange veggies into approximately 1.5 cm cubes.
- I leave the skin on everything I can, but if you are using a pumpkin with a tough skin (i.e. anything that’s not Hokkaido), you will need to remove the skin before cooking.
- Pour enough oil into a saucepan to cover the base and place the pan on a medium heat.
- Add the chopped onion, ginger and turmeric to the pan.
- Stir with a wooden spoon for a couple of minutes and then add the chopped orange vegetables.
- Pour in the vegetable stock, then add the chopped garlic with the bay leaf and spices.
- Season with some freshly ground black pepper then place the lid on top.
- Bring to the boil and then lower to a simmer, stirring occasionally to ensure nothing is sticking to the bottom of the pan.
- Cook for approximately 30 minutes or until the veggies are easily mushed when pressed with the back of the spoon.
- When cooked, allow to cool for 10 minutes, remove the bay leaf and blend the soup until smooth.
- Serve in bowls, topped with the chickpea croutons and your choice of fresh herbs, pesto, or a yummy oil such as olive, avocado, pumpkin seed or walnut.
Extract from Vegan Goodness by Jessica Prescott (Hardie Grant, £15).
