Cookbook:Pumpkin Soup

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• 2 onions, chopped
• Carrots, diced
• Potatoes, diced
• Zucchinis (courgettes), diced
• Oil for frying
• 200 g chopped pumpkin
• Chickpeas, soaked or canned and drained
• Water

1. Fry onions, carrots, potatoes, and zucchinis in a spoonful of oil.
2. Add pumpkin and chickpeas.
3. Cover with hot water and simmer. The soup is ready when the carrots are soft.