Moonah Primary's Moroccan Spiced Pumpkin and Carrot Soup


1 can of chickpeas 400g

¼ large pumpkin

1 onion diced

1 garlic clove

1 tbls oil (poly or monounsaturated)

2 carrots

1tsp cumin

1tsp ground coriander

1L low-salt vegetable stock

½ tsp cinnamon


  1. Finely chop onion and garlic.
  2. Peel and cut pumpkin and carrot into chunks.
  3. Heat oil in a large pot and add garlic and onion, sauté for 3 minutes.
  4. Add pumpkin, carrot to pot with vegetable stock. Bring to the boil.
  5. Rinse chickpeas in sieve and place in pot, turn down heat. Place a lid on pot. Cook until pumpkin is tender.
  6. Add cumin, cinnamon and ground coriander to pot and season soup.
  7. Puree until thick with stick blender. Serve.

Dover District High School's Prep/1 Minestrone


4 cups vegetable stock

4 cups diced tomatoes

1 tbsp chopped fresh basil or 1 tsp dried basil

1/2 tsp oregano

2 carrots, chopped

2 stalks celery, chopped

1/2 onion, chopped

3 zucchini, chopped

1 cup green beans, chopped

3 cloves garlic, minced

1 bay leaf

pepper to taste

1 1/2 cups macaroni pasta

1 can kidney, cannellini or other beans


  1. In a large pot, combine all the ingredients except the pasta. Simmer over low heat for at least one hour, or until vegetables are tender.
  2. Add the pasta and bring to a slow simmer. Cook for another 20 minutes, or until pasta is done.
  3. Remove bay leaf before serving.
  4. Enjoy!