Pumpkin Chickpea Soup - cooking recipe

Ingredients

1 teaspoon oil
500 g pumpkin, peeled and chopped
1 large potato, peeled and chopped
1 onion, finely chopped
1 liter chicken stock or 1 liter vegetable stock
1 (14 ounce) can chickpeas, drained
2 teaspoons cumin
1 teaspoon coriander
1 garlic clove, crushed
1 (12 ounce) can evaporated skim milk
salt and pepper

Preparation

Heat oil in pan, add cumin, coriander and garlic, stirring over low heat 1 minute.
Add stock, pumpkin, potato and onion.
Cook until tender.
Add chickpeas and evaporated milk, process until thick and most of chickpeas have been pureed.
Serve with crusty bread.