Pumpkin, Chickpea and Spinach Soup Recipe

As the weather has cooled considerably the perfect way to warm up from the inside out is a delicious easy to make soup filled with beautiful seasonal flavours.

Serves 4 - 40 mins - 165 calories / serving - Freezable


15g (½oz) butter
1tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
225g (8oz) pumpkin or butternut squash, peeled and cut into small pieces
410g can chickpeas, drained
750ml (1 pint 7fl oz) vegetable stock
1 bay leaf
125g (4½oz) baby spinach
chunky bread, to serve

Melt the butter with the olive oil in a large heavy-based saucepan and, in this, soften the onion and garlic over a low heat for about 10 minutes. Add the pumpkin and cook, stirring occasionally, for a further 5 minutes, then add the chickpeas, stock and bay leaf. Cook, covered, for 20 minutes.

Remove the bay leaf and roughly mash up the pumpkin and chickpeas using a potato masher to get a textured soup, or whizz it up in a blender in batches if you want it smooth, then return to the pan. Add the spinach, give it a stir and cook for 5 minutes.

Check the seasoning, adding salt and pepper, if liked.

Serve it up with a chunk of good bread.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

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