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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a soup that I made up with what I had available. I love chickpeas and cumin combined and pumpkin soup is one of our favourites. Family enjoyed it immensely. Ingredients:
1 teaspoon oil |
500 g pumpkin, peeled and chopped |
1 large potato, peeled and chopped |
1 onion, finely chopped |
1 liter chicken stock or 1 liter vegetable stock |
1 (14 ounce) can chickpeas, drained |
2 teaspoons cumin |
1 teaspoon coriander |
1 garlic clove, crushed |
1 (12 ounce) can evaporated skim milk |
salt and pepper |
Directions:
1. Heat oil in pan, add cumin, coriander and garlic, stirring over low heat 1 minute.
2. Add stock, pumpkin, potato and onion.
3. Cook until tender.
4. Add chickpeas and evaporated milk, process until thick and most of chickpeas have been pureed.
5. Serve with crusty bread.
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