Pumpkin and chickpea soup

Current rating: 0 (0 ratings)
Serves 6
Prep 10
Cook 50
Packed with the goodness of legumes, this soup is high in fibre and protein and low in saturated fat. A great way to warm up on a cold winter’s day.

Description

Packed with the goodness of legumes, this soup is high in fibre and protein and low in saturated fat. A great way to warm up on a cold winter’s day.
  • 750g butternut pumpkin, peeled and cut into 4cm thick pieces
  • 2 cloves garlic
  • 8 sprigs fresh thyme
  • 2 tbs olive oil
  • 1 leek, finely sliced
  • 2 x 440g cans of chickpeas
  • 4cm knob of ginger, peeled and finely chopped
  • 1L water
  • 2L salt-reduced vegetable stock

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Preheat oven to 200°C. Place garlic whole with skin intact into a roasting tray with pumpkin.
  2. Scatter thyme over the pumpkin and drizzle with 1 tbs of olive oil. Cover loosely with foil and bake for 30 minutes.
  3. With leek, make an incision with your knife half way through it from top to bottom, slightly open and wash thoroughly and thinly slice. Place leeks into a heavy based pot with 1 tbs of olive oil and fry over a low heat until they are soft and translucent.
  4. Squeeze garlic into the pot, add the roasted pumpkin, chickpeas, chopped ginger and vegetable stock. Bring to the boil with a lid on. Reduce heat and simmer for 20 minutes. Puree soup with a blender and serve.

Tips

  • Serve with chopped parsley leaves, a drizzle of yoghurt and crusty wholegrain bread on the side.
  • This recipe has over half the recommended daily serve of vegetables.

Tips

  • Serve with chopped parsley leaves, a drizzle of yoghurt and crusty wholegrain bread on the side.
  • This recipe has over half the recommended daily serve of vegetables.

Nutrition Information