This is a soup-erb recipe!
This soup is a real vitamin boost, like my mom used to say. The perfect boost after a long, tiring day. Thanks to combining the pumpkin with the chickpeas it is actually a main dish soup. Even though pumpkin is a winter vegetable, I also enjoy it during summer.
Pealing and cutting a pumpkin is quite a time-consuming job. So, I decided to use pre-sliced pumpkin from the freezer. This makes it possible to prepare the recipe in 15 minutes, which is perfect if you don’t have a lot of time to cook.
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