Pumpkin soup with couscous and falafels

Author: Amanda Lennon - Chef, Food Editor

Photographer: John Paul Urizar

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With the additions of falafel, chickpeas, hummus and pearl couscous, you turn a basic pumpkin soup into a Middle Eastern feast! It can be made vegan too!

Serves: 6

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

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2 x 540g pouches Roasted Pumpkin Soup
¾ cup pearl couscous
¹⁄³ cup light cooking cream
400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed, drained
1 cup frozen peas, thawed
60g baby spinach leaves
225g packet sesame falafel balls, heated, halved
²⁄³ cup store-bought hummus
Fresh flat-leaf parsley leaves shredded, to serve
Chilli flakes, to serve

Instructions

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1 Place soup and 2 cups water in a large heavy-based saucepan. Bring to the boil over medium-high heat. Reduce heat to low, add couscous and cook, stirring occasionally, for 8 minutes or until tender. Stir in cream.

2 Add chickpeas, peas and spinach and cook, stirring, for 2 minutes or until spinach wilts.

3 Divide soup among six bowls. Top with falafels, dollop with hummus, then serve sprinkled with fresh parsley and chilli.

Variations

You can make this soup dairy free and suitable for vegans by omitting the cooking cream in step one.

Nutrition Info (per serve)

Calories 400cal

Kilojoules 1673kJ

Protein 13.5g

Total fat 33.6g

–Saturated fat 3.5g

Carbohydrates 46.1g

–Sugars 6.4g

Dietary fibre 12.7g

Sodium 675mg

Calcium 136mg

Iron 4.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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