in Soup Recipes

Tonka bean soup with chickpeas

updated

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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.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Tonka bean soup with chickpeas