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Your dose of fitness, health and wellbeing information with Han.

No-Roast Pumpkin Soup with Crispy Chickpeas 

This is an easy, one-pot Pumpkin soup that is perfect weeknight dinner.

Do you know the benefits of Orange foods…

Kumara, pumpkin, carrots 🥕are all rich in vitamin A, whilst capsicums, oranges, mandarins and grapefruits 🍊 are all superb sources of vitamin C.

Vitamin A and C and both essential nutrients for supporting our immune system. Our immune cells perform hundreds of processes on a daily basis to keep us fit and healthy, and many of these processes require these nutrients.

Read more about how to boost your immune system 




  1. Preheat the oven grill to high, alternatively use an airfryer. 
  2. Chop pumpkin, onion and garlic. Add all to a large pot, along with stock, honey, nutmeg and salt. Season with pepper. Bring to the boil, and once boiling, reduce to a simmer and cook covered for about 20 minutes, until the pumpkin is breaking down. Stir through peanut butter and cook for a further 5 minutes, uncovered. 
  3. While soup is cooking, drain and rinse chickpeas and pat dry. In a medium bowl, toss chickpeas, a good drizzle of olive oil and turmeric. Season with salt and pepper. Spread chickpeas over a lined oven tray and bake for 5-7 minutes, checking and tossing regularly. Alternatively, use an air-fryer and cook for about 12 minutes. 
  4. Once soup is cooked, remove from heat and use a stick mixer or blender to blitz soup. 
  5. Serve soup in bowls and stir through a spoon of sour cream or yoghurt. Sprinkle over crispy chickpeas and coriander. 

The perect winter warmer! yum 😋


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Chats with Han – Toni Street

Toni Street shares what being healthy means to her and the challenges of her autoimmune disease. We talk about running the house and managing busy routines.