The thing about soup is that it's really easy! Follow this method and use whichever veggies you like!


(Serves 4)


1 butternut pumpkin

1 can chickpeas

1 red onion

3 clove garlic

1/2 bunch fresh thyme

1 litre chicken stock or vegetable stock


Olive oil

1/4 cup cream


1 tsp nigella seeds

1 tsp smoked 

1 tsp turmeric

Herb sauce

1 tomato, diced

1 bunch parsley

1 bunch mint

1 bunch basil

1/4 cup olive oil

Juice of 1 lemon

1 tsp chilli flakes


1. Finely dice the red onion and the garlic and sautéed in 1 tbls of olive oil until soft. Cut the pumpkin into cubes (skin off) and add to the pot along with the thyme. Cover with stock and simmer with the lid on for 20 mins.

2. Once the pumpkin is soft. Blend all the ingredients together and season well. Once blended add in the cream. 

3. In a bowl toss the chickpeas with paprika, turmeric, nigella seeds, olive oil and season. Roast in a 200 degree oven for 20 minutes, or until crunchy. 

4. Fry the halloumi in olive oil until golden. Dice and set aside for garnishing. 

5. To make the herb sauce place all the ingredients into a bowl and blend with a stick blender until smooth. You may need to add a little bit of extra oil. Season and set aside. 

6. Assesmble the soup with an assortment of halloumi, crunchy chickpeas and herb sauce. Serve with some delicious sourdough bread. 

Perfect on a cold night :)