You want to make the most of pumpkin season but are craving some new flavors? In this recipe, I’ll show you my special version of a creamy pumpkin soup, which I always pair with a crispy, salty chickpea roast. Not only does it add extra protein, but with this hearty topping and satisfying crunch, pumpkin soup becomes 10x better! Give it a try and enjoy!
Pumpkin Cream Soup with Roasted Chickpeas
(for 2-4 servings)
Ingredients Soup:
1 onion
1-2 butternut squashes (1kg)
2 large potatoes (500g)
Salt & pepper
Garam Masala or:
Cumin
Nutmeg
Cinnamon
Paprika
Ingredients Roast:
2 cans chickpeas
1 onion
100g pumpkin seeds
100g almonds
Sesame oil
2 tbsp soy sauce
Pepper
Curry or garam masala
Preparation Soup:
Sauté onions
Briefly sauté spices with the onions
Deglaze, add vegetables, and fill with water until everything is covered
Cook vegetables until tender
Blend everything in a mixer
Preparation Roast:
Finely dice onions
Drain and rinse chickpeas
Mix all ingredients well in a bowl
Spread on a baking sheet and bake at 200°C (fan) for 20-30 minutes until desired crispiness is reached
Alternatively, wrap the rack in the airfryer and bake the same way in the airfryer.
