Kumara, pumpkin and chickpea soup
This slow cooker sweet potato ( kumara), pumpkin and chickpea soup recipe, is an easy and healthy winter weeknight dinner, packed full of flavour, ready when you get home and don't feel like cooking.
Reviewed by our expert panel Serves: 6
Time to make: 8 hrs
Total cost: $21.00 / $3.50 per serve
(at time of publication)
Ingredients
- 600g pumpkin, peeled, roughly chopped
- 2 cups golden kumara, peeled, chopped
- 1 red onion, chopped
- 1 cup chopped celery
- 2 carrots, chopped
- 1 green capsicum, chopped
- 2 sprigs fresh oregano
- 6 cups water
- 400g can no-added-salt chickpeas, drained, rinsed
- 2 teaspoons Moroccan seasoning
Instructions
1 Combine all ingredients in slow cooker. Set on low and cook for 8 hours.
2 Use a stick blender to blend mixture until smooth.
3 If preferred, serve with a sprinkle of chopped fresh flat-leaf parsley.
Variations
Make it gluten free: Check seasoning is gluten free.
Check out all our soup recipes here, or see below for pumpkin soups:
Red lentil pumpkin and tomato soup
Nutrition Info (per serve)
-
Kilojoules 670kJ
-
Calories 160cal
-
Protein 6g
-
Total fat 2g
-
–Saturated fat 1g
-
Carbohydrates 25g
-
–Sugars 9g
-
Dietary fibre 8g
-
Sodium 380mg
-
Calcium 80mg
-
Iron 1.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Devin Hart
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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