Name: Pumpkin and chickpea soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 1 carrot, diced; 1 celery stick, sliced; 1 kilogram pumpkin, peeled, cubed; 2 cup (500ml) reduced-salt chicken stock; 400 gram can chickpeas, drained, rinsed; 3 garlic cloves, 2 finely chopped, 1 halved; 2 tablespoon shredded basil; 4 slices crusty bread, toasted; pesto, to serve (optional)

Pumpkin and chickpea soup

This healthy soup for any time of the year contains onion, pumpkin and chickpea and is guaranteed to warm the soul! It's quick and easy with canned chickpeas or soak your own overnight.

Serves 4

Prep

20M

Cook

25M

Total

45M

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Ingredients

1 tablespoon olive oil

1 onion, chopped

1 carrot, diced

1 celery stick, sliced

1 kilogram pumpkin, peeled, cubed

2 cup (500ml) reduced-salt chicken stock

400 gram can chickpeas, drained, rinsed

3 garlic cloves, 2 finely chopped, 1 halved

2 tablespoon shredded basil

4 slices crusty bread, toasted

pesto, to serve (optional)

Method

1.Heat oil in a large saucepan on medium. Cook onion, carrot and celery for 5 minutes, stirring occasionally, until beginning to soften. Add pumpkin and cook for 5 minutes.

2.Add stock and 2 cups water and bring to boil. Simmer for 15 minutes, covered. Add chickpeas and simmer for 2 minutes. Add finely chopped garlic and basil. Season to taste. Rub toasted bread with halved garlic clove. Serve with bread and a spoonful of pesto, if using.

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Ingredients

Method

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