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Creamy pumpkin soup

Are you looking for a tasty, healthy and light meal that is also healthy? This pumpkin potage combines the natural sweetness of pumpkin with the spices and creamy taste of chickpeas. It is ideal for cold days, and is easy to prepare and provides plenty of nutrients.

Ingredients:

  • 1 medium pumpkin (about 1 kg), cleaned and cut into cubes
  • 1 can of chickpeas (400 g), washed and drained
  • 1 large onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 tablespoon of olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon of ground coriander
  • 1/2 teaspoon smoked paprika (optional)
  • 1 l of water
  • 1/2 teaspoon of salt
  • A pinch of pepper
  • A pinch of dried thyme or parsley (optional)
  • Juice of half a lemon
  • Fresh parsley for decoration

Preparation

As a first step, heat the water with the spices: Boil 1 liter of water in a small pot, add salt, pepper and a pinch of dried thyme or parsley. Keep the water warm on a low heat while you prepare the broth.

Heat the olive oil in a large pan and fry the onion until soft, then add the garlic and season. Add the pumpkin cubes to the pot and cover with warm, seasoned water. Cook on medium heat for about 20 minutes, until the pumpkin is completely soft. When the pumpkin is cooked, add the chickpeas and cook for another 5 minutes to combine the flavors.

Remove the pan from the heat and using a hand blender, blend the broth until smooth and creamy. Season to taste and add lemon juice for a refreshing taste.

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