Warming pumpkin & chickpea soup

A perfect winter soup with crunchy kale, garlic and pepita topping that will take the pumpkin soup you know to a whole new level..


  • I x Medium sized Butternut Pumpkin
  • 1 x Large brown onion chopped
  • 4 x cloves of chopped garlic
  • 1 x 400 gm can of chickpeas
  • 1 teaspoon of cumin seeds
  • 1 litre of good chicken or vegetable stock
  • Salt and Pepper to taste


  • Half a bunch of Nero kale sliced finely (stem removed)
  • 100 gm of pepitas
  • 3 cloves of crushed garlic
  • salt flakes
  • 1 teaspoon of cumin seeds


You will need a large pot with a lid for this soup. It is even quicker if you have a pressure cooker, but dont worry if you only have a pot. Add 2 tablespoons of olive oil in the pan, when the oil is hot add chopped onion and stir for 10 minutes until soft, add the pumpkin cubes and garlic and cumin seeds, continue to stir until the pumpkin slightly browns. Add stock and bring to the boil. Reduce to a simmer and allow soup to simmer for 20 minutes or until the pumpkin has softened. Remove from heat and season to taste. Blend until smooth.

To make the crunchy topping, heat a saucepan with a couple of tablespoons of olive oil add sliced kale and garlic and cook until crispy add the pepitas and continue to stir until the pepita seeds crack and slightly brown. Remove from heat and add salt flakes to taste. I usually add around 1/2 teaspoon or a good sprinkle. You can always add a little more if needed so don’t go too heavy on the salt! Once you have made this you will always make a little more than you need as it is difficult to stop picking at it.

This soup can also be served with a dollop of natural yoghurt. before sprinkling the kale topping.