·     4 cloves of garlic, peeled  

·     750g butternut pumpkin, peeled and cut into thick pieces 

·     ½ bunch fresh thyme 

·     2 tablespoon olive oil 

·     1 leek, finely sliced 

·     2x 440g canned chickpeas 

·     5cm piece of fresh ginger, peeled and chopped finely 

·     2 cups low sodium vegetable stock 

·     1-2 cups water 


1.     Preheat oven to 200C. Place garlic and pumpkin on roasting tray 

2.    Add thyme leaves and 1 tablespoon olive oil 

3.    Cover with foil and bake for 25 minutes 

4.    While pumpkin is roasting, add leek in a large pot and the rest of the olive oil 1 tablespoon) 

5.     Fry over medium heat for 3 minutes until the leek becomes soft and translucent 

6.    Add the chickpeas, ginger and stock and simmer for 10 minutes 

7.     Add roasted garlic and pumpkins into the pot 

8.    Pour 1 cup of water and bring to a boil. 

9.    Using a stick mixer, puree the soup till smooth. If the consistency is too thick gradually add more water 

Serve with a crusty wholegrain bread of the side