Pumpkin & leek soup with brussels sprouts & crispy chickpeas

A nourishing and delicious soup that’s perfect to make for the cooler months. With its thick texture and the brussels and chickpeas, it's more of a meal. The soup is perfect made ahead of time and try mixing it up with other veggies added on top.⁣
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Serves 4⁣

INGREDIENTS
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6 tbsp olive oil⁣
¼ large jap pumpkin, skin removed, large diced⁣
1 leek, trimmed, split, lengthways, washed⁣
6 clove garlic, roughly crushed⁣
1L GOOD BONES Chicken Bone Broth⁣
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1 tin chickpeas, rinsed, drained and very dry⁣
200g brussels sprouts cup in half⁣
salt⁣
pepper⁣
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¼ cup vegan pesto⁣
¼ cup chickpea Miso⁣
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METHOD
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Preheat the oven to 190°C.⁣
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For the soup, add 3 tbsp of the olive oil into a large saucepan.⁣
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Add the pumpkin, leek and garlic. Season with a little salt and cook over a medium heat for 25 minutes covered with a lid, stirring frequently to sweat and soften the vegetables.⁣
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Once the vegetables begin to soften, add the broth and continue to cook until the pumpkin is very soft, approx. 10 minutes.⁣
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Puree the soup in an up-right blender or with a hand-held blender. Return to the saucepan, season and set aside until ready to serve.⁣
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Separately toss the brussels sprouts and chickpeas in the remaining oil, season and bake on separate trays lined with baking paper for 20 minutes or until golden and crispy. The chickpeas may need longer to get crispy.⁣
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Reheat the soup, adjust seasoning and serve topped with roast brussels sprouts, chickpeas, pesto & spoons of miso to stir through.