Chickpea and Pumpkin Soup

pumpkin-soupI love soup and this is one of my favourites. It comforting at anytime of year and is packed full of goodness and none of the usual ‘bad’ stuff. You’ll be really surprised how good this tastes and how filling it is. Plus the leftovers taste even better for lunch the next day!

Serves 4-6


  • 750gms Pumpkin
  • 1 L Vegetable Stock, low salt
  • 1 brown onion, thinly sliced
  • 2 carrots, finely diced
  • 2 celery stems, finely diced
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 tsp dried rosemary
  • 3-5 Bay leaves
  • 1 tin 330g chickpeas, well drained
  • 1/2 cup cottage cheese
  • 2 Tbsp chopped parsley, to garnish


  • Place oil and vegetables in a large saucepan on a medium heat for 3-4 minutes.
  • Chop and peel pumpkin. Add to saucepan and stir well.
  • Add the vegetable stock, rosemary and bay leaves. Bring to the boil and simmer for 10 minutes. Add the chickpeas and continue to simmer for a further 10-15 minutes until pumpkin is really tender.
  • Remove bay leaves.
  • Add small portions of the mixture into a blender at a time add a portion of the cottage cheese and blend until smooth. Repeat until all mixture is blended.
  • Place in individual soup bowls and serve hot with parsley and freshly cracked pepper.

Note: I find this soup so hearty and filling it doesn’t need to be served with bread or extra’s, however a simple salad would be a good side dish.