Thank you for subscribing to
P for Peckish for monthly updates MMSignature

Individual Chocolate Almond Tortes


White Bean and Lemon Dip


Pumpkin and Sage Soup


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.

Serves: 4-6

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).