Ingredients

500g Soup Mix
1 onion if desired
250g Malloreddos
1 stock cube or homemade stock to cover soup mix
1 tin pumpkin puree
1 tin chopped tomatoes
Pumpkin spice to your taste

Method

Pre soak pulses over night

Peel and chop onion and with a little oil sweat off in the bottom the the pan.

Add soup mix, stock cube or stock making sure all pulses are well covered with liquid and cook for 40-45 minutes , add pumpkin puree, tinned tomatoes and malloreddos and cook for a further 15 mins.

Finally add pumpkin spice to taste, other herbs and salt may also be added.

Enjoy

This soup will last covered in your fridge for 2-3 days and may also be frozen, simply heat well after defrosted.

This may also be made by popping all ingredients into a slow cooker. Come home and top with crème fraise or cheese and a chunk of bread…