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Moroccan Pumpkin and Chickpea Soup

Slimming World Syns: ZERO*
Weight Watchers Points: Coming Soon
Calories: 165 Per Serving
Course Appetizer, Lunch, Main Course, Soup
Total Time 30 minutes
Servings 4


  • Food processor or hand blender


  • 1 Onion [Diced]
  • 2 Garlic Cloves [Crushed]
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • ¼ tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • 850g (Two Tins) Natural Pumpkin Puree
  • 950ml Vegetable Stock [Using 2 stock cubes]
  • 400g Tinned Chickpeas [Drained and rinsed]
  • Pinch Black Pepper
  • 1 tsp Lemon Juice


  • Add 100ml of the vegetable stock into a pan over a medium heat. Add the onion and cook for 3 minutes.
  • Stir in garlic, coriander, cumin, cinnamon, ginger and black pepper. Simmer for a further 2 minutes.
  • Add the rest of the stock and chickpeas. Bring to the boil and then reduce to a simmer. Cover and simmer for 15 minutes.
  • Add the pumpkin and lemon juice and simmer for a further 5 minutes ensuring the chickpeas are cooked.
  • Blitz until smooth using a hand blender, season to taste and serve.


*Slimming World Syns and Weight Watchers Points are all approximate and estimated by the fatgirlskinny.net team. They have not been verified by an official source.