Arabic pumpkin soup

Ingredients for 3 servings:

• ½ Hokkaido pumpkin(s)
• 100 g chickpeas
• ½ lemon(s), juice
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 3 cm ginger
• 1 stalk(s) cinnamon
• 1 tsp cardamom powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• 1 bay leaf
• salt and pepper
• some oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

vegan

Soak fresh chickpeas in a bowl of water for 12-24 hours before use. Then drain the water and rinse the chickpeas again under clear, cold water. Pre-cooked canned chickpeas can be used immediately – just drain them. Halve the pumpkin, remove the seeds, and cut one half into pieces. Peel and finely chop the garlic, onion, and ginger. Heat a little cooking oil in a large pot and sauté the garlic, onion, and ginger until translucent. Add the pumpkin pieces and sauté briefly. Add about 3/4 liter of water and cook the pumpkin for 15-20 minutes until soft. Just before the end of the cooking time, add the chickpeas. Then puree everything finely with a hand blender. Squeeze the lemon and add the juice. Add the cinnamon stick and bay leaf. Season the soup with salt, pepper, coriander, cardamom, and cumin and simmer over reduced heat for about half an hour. Serve the soup with thin flatbread.