Moroccan pumpkin soup

Food group servings per portion:

Vegetables: 4 ½
Dairy: ¼
Lean meat/alternatives: ¼
Grains: 1

2 tablespoon extra-virgin olive oil

1 brown onion, diced

1 clove garlic, crushed

1 teaspoon ground coriander

2 teaspoon ground cumin

1/4 teaspoon chilli powder

2 carrots, chopped

1kg Kent pumpkin, skin removed, cut into 3cm cubes

1L vegetable stock, salt reduced

400g can chickpeas, rinsed

½ bunch coriander, chopped to serve

1 cup reduced fat Greek yoghurt, to serve

Sourdough bread, to serve

1. Heat extra virgin olive oil in a large heavy based pan. Add onion, garlic, coriander, cumin and chilli powder, and cook for 2-3 minutes, stirring occasionally.

2. Add carrot, pumpkin and vegetable stock. Stir well to combine and simmer for 20 minutes, stirring occasionally.

3. Add the chickpeas and cook for a further 5 minutes. Remove from heat.

4. Once cooled, blend the mixture to a smooth consistency.

5. Return the soup to heat and bring to a boil.

6. Divide among 4 bowls. Top with coriander and Greek yoghurt. Serve hot with crusty bread.

Tip: Store in the Microsafe® Soup Mug for a convenient on-the-go lunch. To enjoy later simply pop open the lid steam release vent and microwave reheat.