Roasted Pumpkin and Chickpea Soup

Ingredients - (serves 4) - 3 points per serve

• 1 onion, quartered
• 2 cloves garlic
• 600g pumpkin pieces, skin removed
• 1 teaspoon dried thyme
• Spray oil
• 4 cups reduced salt chicken or vegetable stock
• 400g can Chick Peas, drained
• 2 tablespoons chopped fresh chives

Method

• Place onion, garlic and pumpkin onto a baking tray, sprinkle with thyme and spray with oil and toss to coat evenly. Place into a preheated oven at 200ºC for 20 minutes or until golden.

• Spoon vegetables into a saucepan, add stock and bring to the boil, reduce heat, cover and simmer for 10 minutes.

• Puree soup and add drained Edgell Chick Peas. Return to stove and heat for 5minutes. Serve sprinkled with chives.