Chickpea and pumpkin soup
The chickpea and pumpkin soup tastes incredibly creamy, spicy and so delicious. It is also vegan, filling, healthy and warms you up from the inside on rainy fall days. You can make it at home quickly and easily with this recipe using ordinary ingredients.
Servings 6
Ingredients
- 600 g Hokkaido pumpkin flesh
- 300 g dried chickpeas
- 4 potatoes medium
- 2 onions medium
- 1.8 l vegetable stock
- 5 tbsp vegetable oil
- 1/2 bunch dill
- 1 tsp paprika powder or to taste
- 1 tsp ginger powder or to taste
- 1/2 tsp turmeric powder or to taste
- 1/2 tsp ground cumin or to taste
- 1/2 tsp black pepper or to taste
- salt to taste
Instructions
- Soak chickpeas overnight in plenty of cold water.
- Cut pumpkin flesh into small cubes. Peel potatoes and cut them into small cubes too. Peel and chop onions. Chop dill.
- Drain the soaking water from the chickpeas and rinse them with clean water.
- Put the chickpeas and vegetable stock in a large saucepan, bring to the boil and simmer for 25 minutes.
- Fry the onions in a pan in vegetable oil until golden brown.
- Add paprika powder, ginger powder, turmeric powder, cumin and black pepper to the onions and stir-fry for another minute.
- Add the diced pumpkin and potatoes to the chickpeas and simmer for approx. 10 - 15 minutes until the vegetables and chickpeas are cooked. Season with salt to taste.
- Add the fried onions with spices and the dill and simmer for a further 2 - 3 minutes.
- Remove the chickpea and pumpkin soup from the heat and carefully puree with a hand blender until smooth. Season again with spices if necessary.
Notes
- You can season the soup with any herbs and spices of your choice.
- In addition to potatoes, you can add other vegetables to the soup.
- Thin the soup with more vegetable stock to the desired consistency.
- You can leave the soup unpuréed so that it has the consistency of a stew.
- For a quicker version, use canned chickpeas. Read more about this in the article above.
- See the detailed tips and tricks for making the chickpea and pumpkin soup at the top of the article.