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Cream soup with pumpkin and chickpeas
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.
Ingredients
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