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Pumpkin soup with couscous and falafels

With the additions of falafel, chickpeas, hummus and pearl couscous, you turn a basic pumpkin soup into a Middle Eastern feast! It can be made vegan too!

  • Hands-on time: 10 mins
  • Time to make: 25 mins
  • Serving: 6 people
Ratings: 5.0
Ingredients

Ingredients

  • 2 x 540g pouches Roasted Pumpkin Soup
  • ¾ cup pearl couscous
  • ¹⁄³ cup light cooking cream
  • 400g can no-added-salt chickpeas, rinsed, drained
  • 1 cup frozen peas, thawed
  • 60g baby spinach leaves
  • 225g packet sesame falafel balls, heated, halved
  • ²⁄³ cup store-bought hummus
  • Fresh flat-leaf parsley leaves shredded, to serve
  • Chilli flakes, to serve
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

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    1 Place soup and 2 cups water in a large heavy-based saucepan. Bring to the boil over medium-high heat. Reduce heat to low, add couscous and cook, stirring occasionally, for 8 minutes or until tender. Stir in cream.

    2 Add chickpeas, peas and spinach and cook, stirring, for 2 minutes or until spinach wilts.

    3 Divide soup among six bowls. Top with falafels, dollop with hummus, then serve sprinkled with fresh parsley and chilli.

    Variations

    You can make this soup dairy free and suitable for vegans by omitting the cooking cream in step one.

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