Pumpkin and Chickpea Soup


Easy difficulty | Good source of vitamin C
Serves 4


400g canned chickpeas

½ a large pumpkin, diced

1 medium brown onion, diced

1 teaspoon minced garlic

4 cups reduced salt chicken stock

1 tablespoon olive oil


  1. Place onion, garlic and oil in a large saucepan over medium heat and cook until onion is soft.
  2. Add pumpkin and stock, bring to the boil and simmer for approximately 15 minutes or until pumpkin is cooked through.
  3. Add chickpeas and stir through.
  4. Using a stick blender or food processor blend soup until smooth. Return to the heat for a further 5 minutes.
  5. Serve with toast.

Smart tip

  • Try roasting the pumpkin first for a more intense flavour.