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Spicy Pumpkin & Chickpea Soup

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I supposed you could also puree it?


Serves 10-12


1 Jap pumpkin, peeled, seeded and cut into large cubes (I cheated and bought already cubed Kent pumpkin, approx. 700gm)

1 bunch silverbeet, washed and roughly sliced (I used a small bag of washed spinach)

3 carrots, peeled and cut into large cubes

3 sweet potatoes, peeled and cut into large cubes (I used 1 which weighed approx 1kg)

2 brown onions, chopped

3 cloves garlic, crushed

2 leeks, finely sliced

2 tins chickpeas, drained and rinsed

1 cup frozen baby peas

2 tbs butter

3 tbs olive oil

2 tbs Golden Ras El Hanout spice (North African spice mix: turmeric, chilli, cumin, coriander and ginger)

Vegetable stock (I used approx 6 cups)

Fresh coriander for garnish

Thick Greek yoghurt for garnish


Heat oil and butter in a large heavy based saucepan.  Add onions, leek and garlic and sweat until soft.  Add Golden Ras El Hanout and continue cooking until really fragrant.  Add carrots and sweet potato and continue to cook for 5 minutes.  Add enough stock to cover and bring to the boil.  Add pumpkin and cook until vegies soft.  Add chickpeas, silverbeet/spinach and peas about 5 minutes before serving.


Garnish with yoghurt and coriander.

(You can also add broccoli florets).

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That sounds pretty good!

I wish I could wrap my head around sweet potato though, every time I try it....... nope. It has this gag quality about it lol

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You can't even tell it's in there and it'll take on the flavours of the other veg.  Or you can leave it out and put extra pumpkin.

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