Pumpkin, chickpea and potato soup
Serves 4
Ingredients
2 Tbsp rapeseed or olive oil
1 medium onion, diced1 leek, sliced
2 garlic cloves, finely sliced
1 tsp smoked sweet paprika
¼ cup parsley, marjoram or oregano, roughly chopped
300g cooked chickpeas, rinsed and drained
1 litre vegetable stock
1 bay leaf (fresh if possible)
750g pumpkin, peeled, deseeded and cut into chunks
500g potatoes, waxy, cut into chunks
salt and pepper
Method
Heat the oil in a large saucepan over medium heat. Add the onion, leek and garlic and cook gently for about 10min.
Add the paprika and about 1 tablespoon of the fresh herbs. Cook for another minute.
Add the chickpeas, pumpkin, potatoes and bay leaf, cover with stock and simmer until the vegetables are tender, 10-15min.
Check for seasoning and adjust if necessary.
To finish the soup add the remainder of the herbs and stir to combine. Serve, and if you like drizzle with a little more oil.
• This recipe comes from Alison Lambert, chef at the Otago Farmers Market.
