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Pumpkin, Chickpea & Chicken Soup

Prep Time:

5-10 Mins

Cook Time:


Serves 4



25 g (1/3 of a tin drained), Canned Chickpeas

600 g (approx 1/2 cup cooked), Pumpkin - Fresh

500 g Raw (80g Cooked), Chicken Breast

99.75 g (approx 1/2 cup cooked veg), Veg - Broccoli, Beans, Spinach, Carrots, Peas & Corn etc

1 Tbsp (20ml), Olive Oil

1 whole (100g), Brown Onion - Medium

4 cup, Vegetable Stock Powder


  1. Heat a large saucepan or crockpot over medium heat, add 1 tablespoon olive oil, 1 chopped brown onion, garlic to taste and saute' for 2-3 mins

  2. Add 600g chopped pumpkin, 100g chopped carrot and saute' for a further 3 mins

  3. Pour in 4 cups of Vegetable stock, lower heat to avoid over boiling, place 500g whole trimmed chicken breasts in, submerge in stock and place lid on pot to allow chicken to poach for 10 or so mins

  4. Once chicken is cooked through, remove with tongs and using a fork shred it. Leave soup to simmer until vegetables are soft

  5. Add drained chickpeas to soup and using a stick blender blend until smooth

  6. Return to heat and add shredded chicken, salt, pepper, optional cumin and chilli powder to taste

  7. Heat through completely and serve or store in 4 separate containers to re-heat later.

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