Roast Pumpkin & Chickpea Soup

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Ingredients (Serves 6)

• ~1.5 kg pumpkin (roughly chopped, skin removed)

• 1/2 large sweet potato (peeled and chopped)

• 1 onion (chopped)

• 2 cloves garlic

• 1 tsp grated ginger

• 3 cups vegetable stock (chicken stock or bone broth would also work)

• 1 x 400g can chickpeas (rinsed and drained)

• 1 tbs extra virgin olive oil

• Salt and pepper, to taste

• 1 tbs pumpkin seeds for garnish, optional

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Method:

1. Preheat oven to 180 degrees C.

2. Place pumpkin on lined baking tray, drizzle with olive oil and season with salt and pepper.

3. Roast pumpkin in preheated oven for approx. 30 minutes or until soft.

4. While pumpkin is roasting, add sweet potato, onion, garlic, ginger and stock to a medium saucepan over medium heat. Bring to the boil, reduce heat and simmer for 15 minutes or until soft. Allow to cool slightly.

5. Add roast pumpkin, boiled vegetables (plus stock) and chickpeas to heat proof blender. Blitz until smooth.

6. Garnish with a sprinkle of pumpkin seeds for some extra protein, zinc and Vitamin E.