Whip up this great vegetarian soup in no time - colourful, delicious and nutritious.


  • .5 onion chopped

  • 1 x 400 g tin of chickpeas

  • 500 g Kent pumpkin

  • 1 small potato

  • 500 ml water

  • 2 teaspoons vegetable stock powder

  • Moroccan seasoning or curry powder to taste


  • 1.

    Spray saucepan with oil.

  • 2.

    Saute onion until caramelized.

  • 3.

    Add pumpkin and cook for a few minutes.

  • 4.

    Add the water, stock powder, potato and chickpeas and seasoning.

  • 5.

    Simmer for about 20 minutes or until all vegetables are soft.

  • 6.

    Puree with stick blender.

  • 7.

    If it is too thick, add a little more water.

  • 8.



You can garnish with a little natural yogurt or sour cream if you like.

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