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Pumpkin and chickpea soup recipe

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Created by Mandy Sinclair

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Photography: Dean Wilmot

Cuisine: Italian
Servings: Serves 4
Cooking Time: Less than 60 minutes
Course: Entree, Lunch

Pumpkin and chickpea soup

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 carrot, diced
1 celery stick, sliced
1kg pumpkin, peeled, cubed
2 cups (500ml) reduced-salt chicken stock
400g can chickpeas, drained, rinsed
3 garlic cloves, 2 finely chopped, 1 halved
2 tablespoons shredded basil
4 slices crusty bread, toasted

kJ 1255, fat 8g, sat fat 2g.

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Preparation

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, covered, for 15 minutes. Add chickpeas and simmer for another 2 minutes. Add finely chopped garlic and basil and season to taste. Rub toasted bread with halved garlic clove and serve with soup.

If you enjoyed this Pumpkin and chickpea soup recipe then browse more Italian recipes, child-friendly recipes, nut-free recipes, low-fat recipes, low-carb recipes, low-cholesterol recipes, low-gi recipes, heart-friendly recipes and our most popular hainanese chicken rice recipe.

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