Pumpkin Cream Soup with Roasted Chickpeas

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:

1. Sauté onions

2. Briefly sauté spices with the onions

3. Deglaze, add vegetables, and fill with water until everything is covered

4. Cook vegetables until tender

5. Blend everything in a mixer

Preparation Roast:

1. Finely dice onions

2. Drain and rinse chickpeas

3. Mix all ingredients well in a bowl

4. 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.

---