Pumpkin Soup



2 tbsp sunflower or olive oil
1 large organic onion, chopped
2 cloves garlic, chopped
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp black pepper
2 tbsp Wholesome! Organic Light Brown Sugar
1 small (about 2 lbs) organic pumpkin, peeled and diced
2 1/2 cups organic vegetable stock
1 can chickpeas, drained
Dash of Tabasco sauce
Squeeze of lemon juice
Salt and pepper
Cayenne pepper (optional)


Heat the oil in a large pan and add the onion and garlic.

Cook gently for 2-3 minutes until beginning to soften, then add the spices, sugar and pumpkin.

Cook for 5 minutes, stirring until fragrant.

Pour in the vegetable stock and bring to a boil. Simmer gently until the pumpkin is tender. Add the chickpeas,

Tabasco and lemon juice. Taste and adjust the seasoning if needed.

Puree the mixture in a food processor or with a handheld blender until smooth. Serve piping hot, with a sprinkling of cayenne.


Wholesome Organic Fair Trade Light Brown Sugar

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