Pumpkin and chickpea soup

Recipe~Finder

Cooking time: Less than 60 minutes

Cuisine: Italian

Healthy options: Low carb; Low cholesterol; Low fat; Low GI; Nut free; Healthy

Serves: 4

Type: Kids; Easy; Soup; Family

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4 stars - based on 1 reviews

Photography: Dean Wilmot

By Mandy Sinclair

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

Preparation 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, 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.

Tip: Bulk up this soup by adding pasta when the stock comes to the boil. Add a dollop of pesto when serving, if you like.

Also in this section

Roast pumpkin, spinach and ricotta pie

Brown rice and roast pumpkin salad

Pumpkin and pine nut penne

Pasta with pumpkin and tofu sauce

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