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