Chickpea and Pumpkin soup

Serves 3
CORE
Sorry I didn't point it!

1/2 onion chopped
1 400g Can of chickpeas
1/4 Jap pumpkin
1 small potato
500ml water
2 teaspoons Chicken Stock powder
Moroccan seasoning or curry powder to taste

Spray saucepan with oil. Saute onion until caramelized. Add pumpkin and cook for a few minutes. Add the water, stock powder, potato and chickpeas and seasoning. Simmer for about 20 minutes or until all vegetables are soft. Puree with stick blender. Serve.
If it is too thick, add a little more water.