HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Chermoula Chickpea Soup
Creamy Chermoula Chickpea Soup

Creamy Chermoula Chickpea Soup

with Roast Pumpkin & Cashews

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Turn a veggie soup into a mouthwatering meal by simmering creamy coconut milk with chickpeas and our cumin, paprika and turmeric-laced chermoula spice blend. Just before serving, stir through a trayful of earthy roasted veg, plus greens for an extra pop of colour. Don't forget the roasted cashew garnish for some crunch.

Tags:Not Suitable for CoeliacsPlant BasedNaturally Gluten-FreeUnder 650kcal
Allergens:SulphitesTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bag

peeled & chopped pumpkin





1 tin


(May be present Gluten, Lupin, Soy)


brown onion

3 clove


1 packet

tomato paste

1 sachet

chermoula spice blend


1 tin

coconut milk

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

roasted cashews

(ContainsTree NutsMay be present Soy, Milk, Peanuts, Sesame)

1 pinch

chilli flakes

Not included in your delivery

olive oil

2 cup


1 tsp

brown sugar

(May be present Gluten, Soy, Milk, Tree Nuts, Peanuts, Sesame)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2015 kJ
Fat26.3 g
of which saturates14.5 g
Carbohydrate76.2 g
of which sugars26 g
Protein20.8 g
Sodium1655 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Instructionsarrow up iconarrow up icon
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• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Place potato, carrot and peeled & chopped pumpkin on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.


• Meanwhile, drain and rinse chickpeas. • Finely chop brown onion and garlic.


• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring, until softened, w3-4 minutes. • Add garlic, tomato paste, chermoula spice blend and chickpeas and cook until fragrant, 1 minute.


• Add the water, coconut milk, vegetable stock powder and the brown sugar. Stir to combine. • Bring to a simmer, then cook until slightly reduced, 3-5 minutes.


• Remove saucepan from the heat. Add roasted veggies and the baby spinach leaves, gently stirring until combined.


• Divide chermoula chickpea and coconut soup between bowls. • Sprinkle with roasted cashews and chilli flakes (if using) to serve. Enjoy!