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Saudi Pumpkin, Tomato and Chickpeas Soup

Cramy pumpkin, tomato with basil, turmeric and chickpeas

Saudi Pumpkin, Tomato and Chickpeas Soup


500g Pumpkin, peeled, Seeded, cubed
400g Can diced Tomatoes
400g Can Chickpeas, drained
3 Cups Water
2 Cloves Garlic, crushed
1 Tsp Dried Basil Flakes
1 Tsp Ground Turmeric
2 Tblsp Olive Oil
1 Cup Cream
Salt and Pepper to taste
Juice of 1 Lemon


  1. In a large saucepan add the water, pumpkin, tomatoes, garlic, basil and turmeric.
  2. Bring to a boil then simmer on a medium to low heat for 20-30 minutes until the pumpkin is very soft.
  3. Remove from heat, place the soup into a blender and blend until a smooth puree.
  4. Return to saucepan then add the chickpeas, gently stir in the cream on a low heat and simmer for 5-10 minutes.
  5. Pour soup into serving bowls, squeeze in lemon juice then serve.

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