![Pumpkin, Spinach & Chickpea Soup [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2015/09/Pumpkin-Spinach-Chickpea-Soup-vegan-gluten-free-by-The-Flexitarian-v83-500x500.png)
Pumpkin, Spinach & Chickpea Soup [vegan] [gluten free]
This Autumn soup is fragranced with warming spices such as ginger and cinnamon.
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Ingredients
- 900 g pumpkin
- 200 g spinach leaves
- 400 g can chickpeas
- 2 medium onion - finely chopped
- 2 large garlic cloves - crushed
- 1 litre vegetable stock
- 400 ml can of light coconut milk
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/2 to 1 tsp ground chilli - according to taste
- juice of 2 limes
- olive oil
- salt & pepper
- handful of toasted almond flakes to serve.
Instructions
- Heat some olive oil in a large saucepan.
- Gently fry the garlic and onion with cumin, nutmeg, ginger, chilli and cinnamon until soft.
- Add the pumpkin cut in 2cm dice.
- Cover with the vegetable stock. Bring to boil, then simmer for around 20 mins until the pumpkin is soft.
- Liquidise the soup.
- Add the spinach and coconut milk to the soup. Simmer the soup again until the spinach is cooked (around 2 minutes). Add chickpeas.
- Season with lime juice, salt and pepper.
- Serve with toasted almond flakes.
Nutrition
Serving: 250gCalories: 1070kcalCarbohydrates: 157gProtein: 37gFat: 37gSaturated Fat: 28gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 1629mgPotassium: 5141mgFiber: 31gSugar: 35gVitamin A: 95467IUVitamin C: 154mgCalcium: 609mgIron: 20mg