Place frozen Birds Eye Chopped Onions, pumpkin, sweet potato, stock and Edgell Chick Peas in a saucepan, cover. Bring to the boil then simmer for 20 minutes, stirring occasionally.
Add cumin and puree soup. Reheat if necessary and serve garnished with reserved Edgell Chick Peas and coriander.
For a vegetarian soup use vegetable stock. Curry powder may be used instead of cumin.