2 teaspoons olive oil
1 large onion, finely chopped
2 celery stalks, finely diced
2 teaspoons finely grated fresh ginger
2 garlic cloves, crushed
1 long red chilli, deseeded, finely chopped
500g sweet potato, peeled, chopped
600g pumpkin, peeled, deseeded, chopped
400g can no-added-salt chickpeas, rinsed, drained
2 cups gluten-free, reduced-salt vegetable stock
1 tablespoon pepitas, lightly toasted
1 tablespoon shredded coconut, lightly toasted
lime wedges, to serve
Step 1Heat the oil in a large saucepan on medium-high heat. Cook onion and celery, stirring, for 5 minutes, or until soft. Add the ginger, garlic and chilli and cook, stirring, for about 1 minute more.
Step 2Add the sweet potato, pumpkin, chickpeas, stock and 2 cups of water, and bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes, or until vegetables are very tender. Set aside to cool slightly.
Step 3Blend soup in batches until smooth. Return to clean saucepan and heat over medium heat until hot. Season with cracked black pepper. Sprinkle with pepitas and coconut, and serve with a wedge of lime.
If freezing, cool soup before placing in containers.
