Pumpkin, chickpea and spinach soup

Serves - 4

Prep Time -  40 minutes

 

 

Ingredients

 

15g Butter

1 tbsp Olive Oil

1 Onion (Finely Chopped)

1 Garlic Clove (Finely Chopped)

225g Pumpkin (Peeled and cut into small pieces)

410g can Chickpeas (Drained)

750ml Vegetable Stock

1 Bay Leaf

125g Baby Spinach

Salt

Pepper

Chunky Bread to serve

 

Method

 

Melt the butter with the olive oil in a large heavy-based saucepan and, in this soften the onion and garlic over a low heat for about 10 minutes. Add the pumpkin and cook, stirring occasionally, for a further 5 minutes, then add the chickpeas, stock and bay leaf. Cook, covered, for 20 minutes.

 

Remove the bay leaf and roughly mash up the pumpkin and chickpeas using a potato masher to get a textured soup, or whizz it in a blender if you want it smooth, then return to the pan. Add the spinach, give it a stir and cook for 5 minutes.

 

Check the seasoning, adding salt and pepper if required.

 

Serve it up with a chuck of good bread