Here’s a heart-friendly twist on a classic comfort dish. This pumpkin soup is infused with the goodness of homegrown mung beans and chickpea sprouts and the addition of ginger and turmeric will warm you from the inside out.

PREPARATION: 5 MIN  |   COOKING: 15 MIN  |   READY IN: 20 MIN

Ingredients (serves 4)

• 1/4 (about 1kg) Japanese pumpkin (or butternut pumpkin),peeled and diced
• 1 brown onion, sliced
• 1/2 C homegrown chickpeas
• 1/2 C homegrown mung bean
• 4cm fresh ginger, grated
• 2 bay leaves
• 2 tsp oregano (can substitute with dried oregano)
• 2 tsp turmeric
• 500ml water or vegetable stock
• Some salad seeds
• Sour cream for topping (optional)

Method

1. Place olive oil in a large saucepan over medium–low heat. Cook the onion until soft and brown.
2. Add oregano, bay leaves, fresh ginger and turmeric. Cook for 1 min until aromatic.
3. Place water in a large saucepan and add the chopped pumpkin, homegrown chickpeas and mung beans. Bring to boil.
4. Reduce heat to medium–low. Cover and simmer for 20mins or until the pumpkin is soft.
5. Remove and discard bay leaves.
6. Blend the mixture with a stick blender until smooth. Top with sour cream and olive oil.
7. Sprinkle salad seeds to give a little crunchiness.