Pumpkin Chickpea Soup

This is a soup that I made up with what I had available. I love chickpeas and cumin combined and pumpkin soup is one of our favourites. Family enjoyed it immensely.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  teaspoon  oil
• 500  g pumpkin, peeled and chopped
• 1  large potato, peeled and chopped
• 1  onion, finely chopped
• 1  liter  chicken stock or 1  liter  vegetable stock
• 1 (14 ounce) can chickpeas, drained
• 2  teaspoons cumin
• 1  teaspoon  coriander
• 1  garlic clove, crushed
• 1 (12 ounce) can  evaporated skim milk
•  salt and pepper

Directions

1. Heat oil in pan, add cumin, coriander and garlic, stirring over low heat 1 minute.
2. Add stock, pumpkin, potato and onion.
3. Cook until tender.
4. Add chickpeas and evaporated milk, process until thick and most of chickpeas have been pureed.
5. Serve with crusty bread.