John Myers
Pumpkin and Chickpea Soup
The perfect pumpkin and chickpea soup recipe with a picture and simple step-by-step instructions.
- 1 Pc. Hokkaido pumpkin, approx. 800 g
- 2 Pc. Onions
- 2 cm Fresh ginger
- 1 Pc. Clove of garlic
- 1 tsp Chilli flakes or 1 red chilli pepper
- 400 g Canned peeled tomatoes
- 3 tbsp Olive oil
- 1 tbsp Brown sugar
- 800 ml Vegetable broth
- 1 small glass Chickpeas, drained approx. 250 g
- 2 tsp Dried oregano
- 150 g Green beans, TK
- Salt pepper
- 70 g Freshly grated Parmesan
- Pumpkin seed oil n. B.
- Wash the pumpkin, then cut in half and finally quarter. Remove the seeds with a spoon. Cut the pumpkin into pieces approx. 2 cm in size. You should now have about 600 – 700 g of pumpkin left over. Peel and finely chop onions, ginger and garlic. If you use a chilli pepper, cut it in half, remove the seeds and then cut into small pieces as well.
- Heat the oil in a large saucepan. Sweat the onion, garlic, chilli and ginger in it for about 2 minutes. Then add the pumpkin cubes. Sprinkle with sugar and caramelize a little. Add the tomatoes, juice, vegetable stock and oregano. Simmer in a closed pot for about 10 minutes.
- Take the pot off the stove briefly and roughly puree the pumpkin with a hand blender. But it should still be recognizable, so really only puree briefly. Put the soup back on the stove. Add the frozen beans and drained chickpeas. Season with salt and pepper. Let it simmer in a closed saucepan for another 10-15 minutes.
- Distribute the soup on plates and sprinkle with freshly grated Parmesan. You can also drizzle some pumpkin seed oil over it. Sprinkle with freshly ground pepper.
- The soup has a slightly sweet and spicy aroma. This fits z. B. Baguette. If you like, you can also fry shrimp and serve with it (but then it is no longer vegetarian ;-))
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