Pumpkin Cream Soup With Chickpeas - A Recipe With A Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Option for a delicious and nutritious puree soup with pumpkin and chickpeas to add variety to your lunch menu.

Ingredients

Pumpkin - 700 g

Boiled chickpeas - 250 g

Garlic - 1 head

Oregano - 1 tsp

Salt, pepper - to taste

Water - 500 ml

Vegetable oil - 50 ml

• 66 kcal
• 50 minutes
• 1 hour
• 1 h. 50 min.

Photo of the finished dish

Step by step recipe with photo

Today I am again with another recipe for pumpkin puree soup, this time with chickpeas. The soup has a minimum of ingredients and it cooks pretty quickly if the chickpeas are cooked in advance. I began to cook chickpeas in the evening, so as not to waste time on this in the morning. In the ingredients, I indicate the weight of boiled chickpeas. I used oregano from herbs, you can take other herbs according to your taste. You can not be sorry about garlic, it will make the soup taste more intense.

To make pumpkin soup with chickpeas, prepare the required ingredients from the list.

Cut the pumpkin into arbitrary cubes, peel the garlic and cut into slices.

Heat the vegetable oil in a saucepan with a thick bottom, pour in the garlic and oregano plates, fry until the aroma appears. Add pumpkin to a saucepan and stir until the pumpkin slices are covered with fragrant oil. Simmer the pumpkin slightly in a saucepan.

Pour water over the pumpkin, so that it does not completely cover the pumpkin. Add salt and pepper to the water and cook until tender.

When the pumpkin is soft, add the boiled chickpeas to the pot and cook together for 5 minutes.

Then turn off the heat and let the soup brew for 15-20 minutes, then puree it with an immersion blender.

Pour pumpkin puree soup with chickpeas into bowls, sprinkle with pepper or dry herbs on top. Serve to the table.

Enjoy your meal!