It’s pumpkin and squash season!! This soup is hearty and warming and so easy to make. I like to use chickpeas or white beans as they add a smoothness once the soup is blended, with the bonus that they give extra protein and help thicken the soup. This soup should take no more than 30 minutes. I make a batch and any left over saves well (in the fridge for up to 4 days) to reheat at a moments notice.
Prep time: 30 minutes
780g (3 1/3 cups) pumpkin, peeled or 900g (3 2/3 cups) unpeeled (butternut squash is a good alternative), chopped into bite sized chunks.
3 medium/large red onions, roughly chopped
3 tbs olive oil
4 tablespoons fresh sage, roughly chopped
2 cloves of garlic, roughly chopped
1 carrot, peeled and chopped
1 celery stick (optional) peeled of strings and chopped
300g (1 1/3 cups) cooked chickpeas/garbanzo beans (approx.1 tin, drained of liquid)
2 tablespoons reduced salt vegetable bouillon or veggie stock cubes, 800ml hot water (3 1/3 cups)
50g (6 tablespoons) pumpkin seeds, toasted to sprinkle on top
3 tablespoons plain yogurt (or dairy free yogurt for vegan option)
- Place the chopped pumpkin, onions, garlic, carrot and celery in a large medium/large saucepan with the oil and sauté for approx. 3 minutes.
- Stir in the cooked chickpeas and warm vegetable bouillon.
- Bring to a rolling boil, then reduce to a gentle simmer, cover and cook for 15 minute to allow the ingredients to cook through.
- Whilst the soup is cooking, lighy toast the pumpkin seeds in a small frying pan (dry, no added oil) until slightly browned, and place to one side until ready to serve.
- Add the yogurt to the soup then blend well until smooth (using either a jug blender or stick blender).
- Serve the soup and lightly sprinkle with the toasted pumpkin seeds (optional).