Warming Pumpkin Cream Soup With Chickpeas. Step-by-step Recipe With Photo

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Warming Pumpkin Cream Soup With Chickpeas. Step-by-step Recipe With Photo
Warming Pumpkin Cream Soup With Chickpeas. Step-by-step Recipe With Photo

Video: Warming Pumpkin Cream Soup With Chickpeas. Step-by-step Recipe With Photo

Video: Warming Pumpkin Cream Soup With Chickpeas. Step-by-step Recipe With Photo
Video: Creamy Pumpkin & Chickpea Soup - Easy Vegan Meal 2024, March
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Pumpkin cream soup with chickpeas is perfect for vegetarian and lean menus. I advise supporters of a healthy lifestyle to include this soup in their diet. It contains all the necessary nutrients - vitamins, trace elements and vegetable protein, which is easily absorbed by our body. On a cold autumn day, a plate of thick cream soup will warm you, restore strength, and give you vigor. This soup "with a twinkle", a burning note is given by ginger root and chili pepper. Canned chickpeas can be used, although there is nothing easier than boiling the beans at home - soak dried chickpeas in cold water overnight, and boil until tender in the morning.

Warming Pumpkin Cream Soup with Chickpeas
Warming Pumpkin Cream Soup with Chickpeas
  • Cooking time: 1 hour 30 minutes
  • Servings: 4

Ingredients for pumpkin cream soup with chickpeas

  • 120 g dried chickpeas;
  • 400 g butternut squash;
  • 1 head of onion;
  • 2 centimeters of ginger;
  • 1 chili;
  • 1 zucchini;
  • 2 potatoes;
  • 1 teaspoon paprika
  • 30 g olive oil;
  • 1 cube of vegetable broth;
  • salt and pepper;
  • black and white sesame seeds for serving.

Method of making warming pumpkin cream soup with chickpeas

Throw the soaked chickpeas into a colander, pour into a deep saucepan, pour in 2 liters of water, put on the stove. After boiling, remove the foam with a slotted spoon, cook over low heat for 1 hour, salt to taste 10 minutes until cooked. In cooking, you can and should use both boiled chickpeas and the broth in which it was cooked. When cooking, put onions, garlic, spicy seasonings (in a bag) and herbs (tied in a bunch) in a saucepan.

Boil chickpeas
Boil chickpeas

Pour olive oil into a saucepan, put onions cut into thin half rings, sprinkle with a pinch of salt, simmer over low heat for several minutes.

Add finely chopped pod of red chili and ginger root grated on a fine grater, mix, sauté the vegetables for a few more minutes.

Peel the butternut squash from seeds and skin. Cut the pulp into small thin slices, put in a saucepan.

Simmer the onion for a few minutes
Simmer the onion for a few minutes
Add chili and ginger, stir and saute
Add chili and ginger, stir and saute
Chop the butternut squash pulp and place in a saucepan
Chop the butternut squash pulp and place in a saucepan

Quickly fry the pumpkin slices with onions, ginger and chili over medium heat.

Fry pumpkin slices with onion, ginger and chili
Fry pumpkin slices with onion, ginger and chili

Peel the zucchini and cut into small cubes. Place the sliced zucchini in a saucepan.

Place the sliced zucchini in a saucepan
Place the sliced zucchini in a saucepan

Next, add the peeled and diced potatoes, it is better to take potatoes that are well boiled, it will be tastier.

Pour the broth in which the chickpeas have been boiled into a saucepan, add a cube of vegetable broth.

We also add boiled chickpeas, if it seems that there are a lot of peas, you can leave some. Boiled chickpeas can be poured over the broth in which they were boiled and stored in the refrigerator for several days.

Add the peeled and diced potatoes
Add the peeled and diced potatoes
Pour chickpea broth into a saucepan, add a cube of vegetable broth
Pour chickpea broth into a saucepan, add a cube of vegetable broth
Add boiled chickpeas
Add boiled chickpeas

Salt to taste, add ground sweet paprika, pepper with freshly ground black pepper. Cook over low heat for 25 minutes after boiling.

Season the soup and cook over low heat 25 minutes after boiling
Season the soup and cook over low heat 25 minutes after boiling

Grind the finished soup with an immersion blender until creamy.

Grind the finished soup with an immersion blender
Grind the finished soup with an immersion blender

Serve hot or warm pumpkin cream soup with chickpeas on the table, sprinkle with black and white sesame seeds before serving. Bon Appetit.

Serve hot or warm pumpkin cream soup with chickpeas on the table
Serve hot or warm pumpkin cream soup with chickpeas on the table

For this dish, you can fry rye or wheat bread croutons, sprinkle the finished cream soup with croutons on top and sprinkle with a drop of extra virgin olive oil.

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