Pumpkin Soup
This pumpkin soup is a chunky, one-pot vegetable soup that needs no stock and very little attention. Frying the onions, carrots, potatoes and zucchinis in oil before adding water gives the broth a deeper base than boiling alone would. The pumpkin softens into the liquid, while chickpeas add body and protein, so a single bowl works as a light meal. Canned chickpeas make it quick.
Instructions
Warm a spoonful of oil in a large pot over medium heat. Add the chopped onions, diced carrots, potatoes and zucchinis, and fry them, stirring often, until they begin to soften at the edges.
Stir in the chopped pumpkin and the chickpeas. If you are using canned chickpeas, make sure they are drained first.
Pour in enough hot water to cover everything and bring it to a gentle simmer. Cook until the carrots are soft when pierced with a fork, which tells you the rest of the vegetables are ready too.
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