A delicious Moroccan pumpkin soup with chickpeas that is a great alternative to a typical pumpkin soup. Full of flavor and syn-free when you follow Slimming World’s plan.
The pumpkin soup is a quintessential winter warmer and this Moroccan pumpkin and chickpea soup is a new twist on the popular classic. This recipe can be made from everyday cabinet ingredients. You can conjure it up for dinner anytime. I like to have a few cans of pumpkin in the closet when I’m in the mood for a delicious soup.
This healthy filling soup with a spicy kick is packed full of quick eats, low fat, and only 165 calories per serving (or syn-free if you don’t count calories)
WHY IS THIS THE BEST MOROCCAN PUMPKIN AND CHICKPEA SOUP?
- Full of taste
- Quick and easy to do
- Delicious
- Colorful
- Less fat
- Creamy
- Perfect for warming up
Want to grab a soup to work but don’t have access to a microwave?
My dad actually recommended this product after starting his weight loss journey. He’s obsessed with homemade soup (and may I add his soup maker ..) and he was dying to bring soup to work. His workplace doesn’t have access to a microwave, so he invested in this fantastic soup thermos bottle. It keeps food hot for up to 6 hours! Perfect for soup, porridge, curry etc.
Is this soup safe to freeze?
Yes, this recipe is perfect for batch cooking! Store in an airtight container in the freezer for up to 2 months. Also, store it in the refrigerator for up to 5 days before heating it up in the microwave or on the stovetop until hot.
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Syn Free Moroccan Pumpkin and Chickpea Soup
Losing weight from World Syns: ZEROWeight Watchers Points: Coming soonCalories: 165 per serving course Starter, lunch, main course, soup
- 1 onion [Diced]
- 2 Garlic cloves [Crushed]
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- ¼ tsp cinnamon
- ½ tsp Ground ginger
- 850 g (two cans) Natural pumpkin puree
- 950 ml Vegetable broth [Using 2 stock cubes]
- 400 g Canned chickpeas [Drained and rinsed]
- prize Black pepper
- 1 teaspoon Lemon juice
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Put 100 ml vegetable stock in a pan over medium heat. Add the onion and cook for 3 minutes.
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Stir in garlic, coriander, cumin, cinnamon, ginger and black pepper. Let simmer for another 2 minutes.
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Add the rest of the broth and chickpeas. Bring to a boil and then bring to a boil. Cover and simmer for 15 minutes.
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Add the pumpkin and lemon juice and cook another 5 minutes to make sure the chickpeas are cooked.
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Stir until smooth with a hand blender, season to taste and serve.
Did you create this recipe?
Please let me know how it turned out! Leave a comment below or share a photo on Instagram with the tag @fatgirlskinny__ and the hashtag #fatgirlskinny.
