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 the combination of the pumpkin with the chickpeas it is actually a main dish soup. Eventhough 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!

vrouw proeft van lepel met soep of de smaken goed zitten.kikkererwten op een bakplaat, vermengd met honingvrouw steekt bakplaat met kikkererwten in de oven.

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