Pumpkin soup with chickpeas

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.

Op een tafel liggen alle ingrediënten die je nodig hebt om pompoensoep met kikkererwten te maken. Mix alles.
Pumpkin soup with chickpeas
Recept Afdrukken
Servings
2 persons
Cook Time
15 minutes
Servings
2 persons
Cook Time
15 minutes
Op een tafel liggen alle ingrediënten die je nodig hebt om pompoensoep met kikkererwten te maken. Mix alles.
Pumpkin soup with chickpeas
Recept Afdrukken
Servings
2 persons
Cook Time
15 minutes
Servings
2 persons
Cook Time
15 minutes
Ingredients
Servings: persons
Instructions
  1. Heat the oven at 210 degrees and boil 900 ml. of water (in an electric kettle).
  2. Mix half of the chickpeas with 2 tablespoons of honey and place them on a baking tray. Put it in an oven of 200 degrees for about 12 minutes.
  3. Heat some oil in a big cooking pot and fry the onion with the chili herbs. Add the pumpkin, cumin and half of the chickpeas to the mix. Stir-fry for about 4 minutes.
  4. Crumble the cube of vegetable broth in the cooking pot and add the 900 ml. of boiling water. Let it boil for another 5 minutes.
  5. Add 1/2 a tablespoon of white wine vinegar to the soup and remove the cooking pot from the fire. Mix everything with a blender. Season with pepper and salt.
  6. Serve the soup with the roasted chickpeas from the oven, some mint, sour cream and bread.

Enjoy!

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