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Pumpkin, Sweet Potato & Chick Pea Soup


Thick and hearty pumpkin soup is always popular.

Prep time:20 mins

Cook time:20 mins

Serves: 4


  • 1 cup frozen Birds Eye Chopped Onion
  • 500g pumpkin, chopped
  • 250g sweet potato, chopped
  • 2 cups liquid salt reduced chicken stock
  • 400g can Edgell Chick Peas, undrained (reserve 2 tablespoons for garnish)
  • 1 teaspoon cumin
  • Chopped coriander for serving


Step 1

Place frozen Birds Eye Chopped Onions, pumpkin, sweet potato, stock and Edgell Chick Peas in a saucepan, cover. Bring to the boil then simmer for 20 minutes, stirring occasionally.

Step 2

Add cumin and puree soup. Reheat if necessary and serve garnished with reserved Edgell Chick Peas and coriander.

Tasty Tip!

For a vegetarian soup use vegetable stock. Curry powder may be used instead of cumin.

Pumpkin Sweet Potato  Chick Pea Soup
User rating:
  • 5

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