Pumpkin and Chickpea Soup by Melanie McGrice

Warm up with this high fibre and high protein winter classic.
Recipe by St Vincent’s dietitian Melanie McGrice.


600g pumpkin, diced
1 garlic bulb, peeled and broken into cloves
1 onion, peeled and cut into quarters
Canola oil spray
450g chickpeas, drained
1 litre vegetable stock
1 litre water
1 teaspoon pepper
1 teaspoon rosemary, roughly chopped
2 slices wholemeal bread


  1. Preheat oven to 180°C. Place pumpkin, onion and garlic onto a baking tray, spray with oil and place in the oven to bake for 30 minutes.
  2. When pumpkin is cooked, add pumpkin, garlic, onion, chickpeas, water and stock to a large pot. Cover the pot with a lid and b ring to the boil. Reduce heat and simmer for 20 minutes.
  3. When cooked, place contents of the pot into a blender and puree.
  4. Serve hot with cracked pepper, rosemary and wholemeal bread slices.

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