Pumpkin and Chickpea Soup

I absolutely love soup in winter! Unfortunately, not everyone feels that soup is enough of a meal, particularly for dinner. So I have added chickpeas to the meal to increase the protein and fibre intake. This makes it more filling and a ‘hearty’ version of pumpkin soup. I always serve my soup with grainy bread topped with parmesan cheese to make it extra delicious and comforting.

2 tbsp olive oil

4 celery stalks chopped

2 rashers of bacon chopped (optional)

3 large carrots chopped

1/2 butternut pumpkin chopped

2 tins chickpeas drained

2L chicken stock

1 tsp chilli flakes (optional)

2 tsp paprik

2 tsp basil flakes

• Heat a large pot with olive oil. Add bacon and celery and cook until lightly browned.

• Add the stock followed by the carrot, pumpkin and chickpeas. Add in the herbs and spices.

• Cook for about an hour stirring occasionally. Blend with a stick blender and serve with toasted multigrain bread.

Serves 6 - 8

#Healthyeating #Recipe

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