Name: Pumpkin & Chickpea Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbs pumpkin seeds; 1 tbs olive oil; 1 red onion, roughly chopped; 1 garlic clove, crushed; 2 tsp ground cumin; 750g pumpkin, cut in 3 cm cubes; 750ml vegetable stock; 400g tin chickpeas, rinsed; 4 slices toasted wholegrain bread (or gluten free), 1 per serve

Pumpkin & Chickpea Soup

A delicious soup to warm you up and fuel your body

Serves 4

Prep

10M

Cook

20M

Total

30M

Skip to Recipe

We have teamed up with Tiffiny Hall to help you lose weight, get fit, boost your confidence and be the best version of YOU with her amazing online program. Here’s a sneak peak at some of the great recipes you can expect to receive. Sign up before July 5 using the code: TIFFJULY and receive 20% off so head to TIFFXO.com before it’s too late!

Ingredients

1 tbs pumpkin seeds

1 tbs olive oil

1 red onion, roughly chopped

1 garlic clove, crushed

2 tsp ground cumin

750g pumpkin, cut in 3 cm cubes

750ml vegetable stock

400g tin chickpeas, rinsed

4 slices toasted wholegrain bread (or gluten free), 1 per serve

Method

Heat a medium saucepan over low heat and toast pumpkin seeds for a few minutes until golden, set aside.

Heat oil and onion in saucepan over medium-high heat and cook until translucent. Add garlic, cumin and pumpkin and continue to cook for another 5 minutes until pumpkin is beginning to brown.

Add stock and half the chickpeas and simmer for 15 minutes. Then carefully puree with a stick blender.

Add remaining chickpeas, season to taste and serve topped with toasted pumpkin seeds and a slice of toast.

Tiffiny Hall