Soup Season!

Autumn has definitely arrived here in London which means it’s soup time. Aside from seeing friends, I spent a lot of my weekend cooking. Mostly so we could have things ready to go throughout the week and also because I had the luxury of having hubby home for a Sunday roast (we had my famous roast lamb!).

Anyway, my soup highlight was this lovely Pumpkin, Chickpea & Spinach soup.

I love this soup for 4 reasons:

  • It’s quick and easy
  • You don’t need many ingredients or cooking apparatus (less washing up)
  • It’s healthy
  • It’s delicious (and it fits with our current diet)

I got the original recipe from a Levi Roots cookbook but have adapted it slightly. Here’s my version…

What you need:
15g butter
1 Tbsp olive oil (as I’m not eating dairy I just used more oil)
2 cloves of garlic, chopped
1 red onion, chopped
225g pumpkin/squash (I used about half a butternut squash)
Can of chickpeas, drained
1 pint gluten free vegetable stock
2 bay leaves
2 bunches spinach (it all depends how much you want really)
salt & pepper, to taste


  1. Soak the spinach in a large bowl of water
  2. Heat the oil in a large pot and soften the garlic and onion over a low heat for about 10 mins
  3. Add the squash and cook for a further 5 minutes, stirring occasionally
  4. Add the bay leaves, chickpeas and stock and cover – cook for 20 mins on a low heat
  5. Remove the bay leaves and roughly mash up the pumpkin and chickpeas with a hand blender, potato mash or similar and return to the pan
  6. Drain the spinach and add to the soup, give it a stir so all of the spinach is covered and cook for 5 mins
  7. Add salt and pepper if you wish and serve.

It’s the type of soup that you should really aim to eat in the same day because re-heated spinach is not brilliant. It makes enough for about 4-5 bowls as a starter or 2-3 bowls for a bigger serving. Of course if you had bread with it, it could go a lot further.

If making it in advance I would suggest making it without the spinach and when you come to re-heat just do the spinach then. I was also thinking it could also be quite nice if you added a bit of coriander.


2 thoughts on “Soup Season!

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