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Pumpkin and Chickpea Curry Soup

This is a versatile recipe , you can leave it at the curry stage as per the second photo , or blitz and have a yummy soup as per the first (top) photo ! Serve with a dollop of Natural Yoghurt and your good to go 🙂

Ingredients:

1 Large Onion
2-3 Cloves of Garlic
30g Olive Oil
450g Buternut pumpkin
50g Carrot (one large carrot)
400g Diced Tomatoes Fresh or tinned
500g Vege Stock – (500g water plus 2tblspoons Vege Stock Paste)
2tsp Ground Cumin (heaped)
1tsp Garam Marsala (heaped) recipe EDC
400g Organic Tinned Chick Peas (or cook your own and use fresh)

Method:

Place Onion and Garlic in bowl and blitz 3secs speed 7
Add oil and cook Varoma for 3 minutes Speed 1
Add pumpkin ,carrot, tomatoes , stock and spices and cook for 15minutes 100degrees Reverse Speed 1
Add Chick Peas and cook for 7 minutes 100degrees Reverse Speed 1

You can either leave it now as a curry OR to have as a soup which is yummy and creamy.
Blitz on Speed 9 by increasing gradually through to speed 9 for 30 seconds.

Serve with a dollop of Natural Yoghurt.