*Ratio’s may vary slightly depending on the size of your pumpkins
Per serve: (549g)
Protein: 10g Total Fat: 3g Sat.Fat: 0g Carbs: 30g Sugars: 16g Fibre: 9g Sodium: 377mg
Calcium: 113g
This dish is a big bowl of comfort on a wintery day. The rosemary is anti-inflammatory, warming and memory boosting. The chickpeas add some protein and help to thicken the soup.
Ingredients- makes a big pot
1 butternut pumpkin
1 Medium Japanese pumpkin
Olive oil (drizzle)
2 large rosemary sprigs
2-4 cloves of garlic (depending on your taste preference)
Salt and pepper to taste
1 can of sugar and salt free chick peas
1 litre of sugar and salt free vegetable stock
1 litre of water
Method
Roughly chop pumpkin and roast until golden brown (with a drizzle of olive oil).
Add pumpkin and all other ingredients to a large pot
Bring to boil
Simmer for 30 minutes
Remove from heat and blitz with blender
Serve and enjoy!
