METHOD: 1. Place onion, garlic and pumpkin onto a baking tray, sprinkle
with thyme and spray with oil and toss to coat evenly. Place into a
preheated oven at 200ºC for 20 minutes or until golden.
2. Spoon vegetables into a saucepan, add stock and bring to the
boil, reduce heat, cover and simmer for 10 minutes.
3. Puree soup and add drained Edgell Chick Peas. Return to stove
and heat for 5minutes. Serve sprinkled with chives.
