Chickpea Pumpkin Soup  

Ingredients:

• 2 tablespoons of olive oil 
• 1 large onion finely chopped 
• 1 tablespoon garlic paste 
• 1 kg pumpkin, peeled, deseeded and chopped into chunks 
• 700 ml chicken stock 
• 1 tin chickpeas
• ¼ teaspoon nutmeg 
• ½ teaspoon curry powder
• Salt to taste 
• 1/3 teaspoon black pepper  
  • Garnish:
• Dried basil Sunflower and pumpkin seeds 

Method: 

1. Heat the olive oil in a large pot and sauté the onion and garlic until translucent.

2. Add the pumpkin and sauté for about 5 minutes. 

3. Add all the spices. 

4. Add the chicken stock and bring to the boil. Reduce the heat and simmer the soup for 15–20 minutes until the pumpkin is soft.

5. Add the tin of chickpeas. 

6. Remove the soup from the heat and puree finely with a hand blender until a creamy consistency is reached.

7. Return the soup to the hob and warm through over low heat.

8. Garnish with dried basil, pumpkin and sunflower seeds.