Creamy chickpea and pumpkin soup with caraway seeds - exceptionally good!
A bowl of golden pumpkin soup will brighten up any day, no matter how gray. It is a feast for the eyes, a treat for the soul, and a satisfying meal that nourishes your body. What's more, it tastes exceptionally good with an oriental touch if you prepare it according to this recipe.
Prep Time15 minutesmins
Course: Soup
Keyword: gluten-free, vegan
Servings: 4people
Equipment
Immersion blender or blender
Ingredients
Soup
1medium ambercup squashabout 700 g
2clovesof garlic
3tablespoonscanola oilor another neutral oil
2teaspoonsground turmeric
2teaspoonsground caraway seeds
1teaspoonsumacalternatively one tablespoon lemon juice
Wash the pumpkin, cut off the ends, cut the pumpkin in half, remove the seeds and the strings from the center, and cut the pumpkin halves into cubes.
Peel the garlic cloves and mince them.
Heat oil in a large pot and sauté the chopped garlic over medium heat until fragrant and beginning to brown.
Add the diced pumpkin and the spices (turmeric, cumin, sumac) to the pot and sauté briefly until the spices start to become fragrant.
Add the vegetable broth, the tomato passata, and the chickpeas.
Bring to a boil briefly, reduce the heat and simmer the soup with the lid on for 30 minutes, or until the pumpkin is tender (depends on the size of the pumpkin cubes).
When the pumpkin is soft, turn off the heat and puree the soup (either using an immersion blender or in batches in a blender/mixer).
Serve the soup garnished with chickpeas and parsley leaves.