Chickpea and Pumpkin Soup
A hearty and creamy soup combining sweet pumpkin and tender chickpeas. Simple, nourishing, and perfect for a warming meal.
Ingredients
- 400 g pumpkin, peeled and diced (14 oz)
- 240 g cooked chickpeas, drained (1 1/2 cups)
- 1 small onion (80 g or 1/2 cup chopped)
- 1 garlic clove
- 40 ml extra virgin olive oil (3 tbsp)
- 700 ml vegetable stock (3 cups)
- Salt to taste
- Black pepper to taste
- Fresh rosemary optional
How to Make It
- Peel and dice the pumpkin into small cubes
- Finely chop the onion
- Heat olive oil in a pot
- Add onion and garlic and cook until soft
- Add pumpkin and cook for 3 minutes
- Add chickpeas and stir
- Pour in vegetable stock
- Add rosemary if using
- Simmer for about 25 minutes until pumpkin is tender
- Season with salt and pepper
- Blend partially for a creamy texture
- Serve warm with a drizzle of olive oil
Tips
- Blend only half for a rustic texture
- Use fresh rosemary sparingly
- Add chili flakes for warmth
- Serve with toasted bread
Storage
- Keeps 3 days refrigerated
- Best eaten the next day for deeper flavour
- Can be frozen up to 2 months