Pumpkin Soup with Chickpeas

Rating: 3.6667 / 5.00 (15 Votes)

Total time: 30 min



Clean the young onions, chop and fry in oil.

Peel the pumpkin, remove the seeds and cut into pieces. Sauté with the young onions. Add soup and bring to a boil.

Let simmer for 20 minutes, puree and season with cumin, ginger, turmeric, salt and pepper. Finish with a little lemon juice and crème fraîche.

Turn the cooked chickpeas in oil, ‘bread’ with salt, pepper and cumin and fry in a non-stick pan.

Wash and finely chop the parsley and mix into the chickpeas.

Arrange the pumpkin soup with chickpeas and serve hot!

Preparation Tip:

If you like it spicy, add some chili flakes!

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