It’s a winter weekend, and there is no better smell than some soul food bubbling away on the stove. This warming soup delivers a hefty dose of plant-based protein and is so simple that it leaves most of your weekend to do things other than cooking. I like Tuscan kale (cavolo nero) for this dish, but you can make do with other varieties.


  • 400g tinned chickpeas, drained and rinsed

  • ½ butternut pumpkin, peeled and cubed

  • large bunch kale, stems removed and shredded

  • 600ml chicken stock

  • 200g tinned tomatoes, finely diced

  • 1 tsp chilli flakes

  • 1 brown onion, peeled and diced

  • 1 garlic clove, crushed

  • 1 tb extra virgin olive oil

  • sea salt and black pepper, to taste

  • basil leaves, to serve


  • 1.

    In a large saucepan, heat the olive oil on a medium heat, then add onion and garlic. Cook until translucent, then add pumpkin and continue to cook for five minutes.

  • 2.

    Pour in the stock and tomatoes, and simmer for another five minutes or until pumpkin has begun to soften.

  • 3.

    Add the kale, chickpeas, chilli flakes, sea salt, and pepper. Leave to simmer for 10-15 minutes or until the pumpkin is cooked through but not falling apart, and the kale has softened.

  • 4.

    Serve with torn basil leaves on top.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 520kj
  • Fat Total 12g
  • Saturated Fat 1g
  • Protein 28g
  • Carbohydrate 80g
  • Sugar 17g
  • Sodium 935mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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