Tonka bean soup with chickpeas

Ingredients for 4 servings:

• 1 Hokkaido pumpkin(s)
• 2 large carrots
• 100 g arugula
• 1 small can of chickpeas
• 100 ml walnut oil
• 120 g walnut kernels
• 1 pinch(s) of tonka bean(s)
• Salt
• 1 tbsp butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash, trim, and chop the pumpkin and carrots. Melt the butter over medium heat, fry the pumpkin and carrot pieces for 2 minutes, cover well with water, bring to a boil, and simmer for 15 minutes. When the pieces are soft, puree with a hand blender, grate a pinch of tonka bean over them, and season with salt. Stir in the drained chickpeas and walnut oil, and let stand for a few minutes. Serve the soup garnished with chopped walnuts and arugula, and serve with walnut bread. 360 kcal per serving.