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Pumpkin soup

About the Recipe


  • 2 x 19oz pouches Roasted Pumpkin Soup

  • ¾ cup pearl couscous

  • ¹⁄³ cup light cooking cream

  • 14oz can no-added-salt chickpeas, rinsed, drained

  • 1 cup frozen peas, thawed

  • 2oz baby spinach leaves

  • 8oz packet sesame falafel balls, heated, halved

  • ²⁄³ cup store-bought hummus

  • Fresh flat-leaf parsley leaves shredded, to serve

  • Chilli flakes, to serve


Step 1

Place soup and 2 cups water in a large heavy-based saucepan. Bring to a boil over medium-high heat. Reduce heat to low, add couscous, and cook, stirring occasionally, for 8 minutes or until tender. Stir in cream.

Step 2

Add chickpeas, peas, and spinach and cook, stirring, for 2 minutes or until spinach wilts.

Step 3

Divide soup among six bowls. Top with falafels, dollop with hummus, then serve sprinkled with fresh parsley and chili.

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