Photography: Dean Wilmot
Pumpkin and chickpea soup
By Mandy Sinclair
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.
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.
Tip: Bulk up this soup by adding pasta when the stock comes to the boil. Add a dollop of pesto when serving, if you like.
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