Caramelised Pumpkin & Chickpea Soup

Heat a medium saucepan over low heat and toast pumpkin seeds for a few minutes until golden, set aside.

Heat oil and onion in saucepan over medium-high heat and cook until translucent. Add garlic, cumin and pumpkin and continue to cook for another 5 minutes until pumpkin is beginning to brown.

Add stock, mustard, honey and half the chickpeas and simmer for 15 minutes. Then carefully puree with a stick blender.

Add remaining chickpeas, season to taste and serve topped with parsley and toasted pumpkin seeds and a slice of toast.

Energy 1515.03 kJ

Calories 361.85 cal

Protein 16.41g

Fibre 11.61g

Fat 12.25g

Sat. Fat 1.91g

Carbs 40.82g

Sugar