A Heart Healthy Pumpkin Soup Recipe with Mung Bean and Chickpea Sprout – Sydney Sprouts

Ingredients

• 1/4 (about 1kg) Japanese pumpkin (or butternut pumpkin), peeled and diced
• 1 brown onion, sliced
• 1/2 C homegrown chickpeas
• 1/2 C homegrown mung bean
• 4cm fresh ginger, grated
• 2 bay leaves
• 2 tsp oregano (can substitute with dried oregano)
• 2 tsp turmeric
• 500ml water or vegetable stock
• Some salad seeds
• Sour cream for topping (optional)