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Pumpkin and chickpea soup

Pumpkin and chickpea soup
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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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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.
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