Cream soup with pumpkin and chickpeas

Ingredients

• pumpkin (pulp) - 400 g
• chickpeas - 200 g
• onion - 1 pc. medium size
• water - 500 ml
• nutmeg - 0.5 tsp
• salt - to taste
• olive oil - 2 tbsp. l.
• dill - 2-3 sprigs

Cooking

Step 1

Soak chickpeas overnight. Then drain the water. And boil until tender for 1.5 hours.

Step 2

Peel pumpkin, cut into cubes.

Step 3

Finely chop the onion and fry in a saucepan until translucent. Add pumpkin, fry for another 2-3 minutes, stirring occasionally. Cover with a lid, reduce heat and simmer for another 10 minutes. Add chickpeas (set aside a little chickpeas), spices, mix.

Step 4

Add water and cook for another 10 minutes. Punch everything with a blender until smooth.

Step 5

Fry the reserved chickpeas until golden brown, add the chopped dill. To serve, pour over soup, top with chickpeas and dill and drizzle lightly with olive oil.