Pumpkin Soup with spiced chickpeas
oup weather is here! This recipe is so delicious, easy and perfect for winter. The added toppings will keep you fuller for longer too.
Serves 4-6
Time 50 minutes total
INGREDIENTS:
For the soup
- 3 Tbsp of olive oil or ghee
- 3 leeks
- 1 large carrot, diced
- 5 cloves garlic
- 1 large pumpkin
- 4 – 6 cups / 1-1½ liters vegetable broth (depending on how thick you want it)
- 1 tsp. fine grain sea salt
- 1 tsp. ground cumin
- ½ tsp. ground cardamom
- ½ tsp. ground star anise
- Apple cider vinegar to taste (start with ½ tsp. up to 1 Tbsp.)
For the chickpeas
- 400g of soaked & cooked chickpeas (or canned if time poor)
- 1tsp sumac
- 1tsp smoked paprika
- ½ tsp turmeric
- Pinch of salt & pepper
- Optional
- ½ cup chopped coriander
- ½ cup toasted sesame and sunflower seeds
- A couple of spoonful’s of sauerkraut
METHOD:
1. Preheat oven to 200°C.
2. Prepare all vegetables: chop leeks and onions, peel garlic (but leave it whole), peel pumpkin and cut into cubes and place on baking tray with 2 tbsp oil, toss to coat and bake for 25-35 minutes
3. In the meantime, heat one tbsp. of oil in a pan, once hot add the chickpeas and cook until they are crispy. Stir occasionally- you want them to be seared. Be careful as they sometimes ‘pop’!
4. Transfer to a large bowl and add spices- add salt and pepper to taste. Set aside until soup is ready.
5. Transfer roasted vegetables to a blender and add the spices and hot vegetable stock (you may need to work in batches). Blend on high until completely smooth. Taste, then add salt and apple cider vinegar, blend and taste again. Adjust seasoning to your taste, and add stock until the desired consistency is reached.
6. Transfer soup to a large cooking pot if it requires heating, if not transfer straight into bowls and top with crispy chickpeas.
*Optional (but delectable)- shown here with some extra toppers- toasted sesame and sunflower kernels, a side of sauerkraut and some chopped coriander
