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Pumpkin Soup

Pumpkin Soup

The key to a tasty pumpkin soup is to roast the pumpkin. Popping wedges of pumpkin in the oven with a drizzle of oil and seasoning gives it a deep, caramel flavour that makes your soup rich and creamy. What is more comforting on a cold Autumnal day than a cup of homemade, seasonal soup? This recipe is super simple and contains chick peas, adding to the nutritional goodness and hearty taste. 

Pumpkin is low in calories and high in nutrients making it an ideal seasonal food. A good source of vitamins A & C, potassium, beta carotene, fibre and magnesium in their tasty seeds.

This nutritional mix helps boost collagen, supports immunity, helps alleviate anxiety and balances mood, whilst. magnesium in the seeds can help regulate the sleep/wake cycle. A mug of our soup will keep you full with its high fibre content yet is low in calories per serving. 


1 onion diced

1 small cooking pumpkin peeled and cut into wedges.

1 clove of garlic

250g chickpeas ready to cook.

1 vegetable stock cube.

 Warm me up:

  1. Lay your pumpkin wedges on a baking tray and drizzle with olive oil. Season to taste and bake in the oven at 180°C/Gas 4 for 20 minutes.
  2. Fry your onion and garlic in a little oil until soft.
  3. Add the chick peas and vegetable stock dissolved in a pint of water.
  4. Simmer for 20 minutes on the hob.
  5. Transfer your baked pumpkin and soup base to a blender and whizz until smooth.
  6. Place back in the pan and heat if needed.
  7. Enjoy with some crusty bread.


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