Pumpkin Soup with Crispy Chickpeas



  • 3 large slices of pumpkin
  • 1 onion
  • 2 carrots
  • 4 cloves of garlic
  • 3 tablespoons of butter
  • 2 tablespoons of flour
  • 1 liter of vegetable stock or water
  • 1 teaspoon of powdered ginger
  • Half a teaspoon of turmeric powder
  • 1 teaspoon of curry
  • 1 teaspoon ground red pepper
  • 2 teaspoons of salt
  • 1 box (200 ml) cream

FOR CRISPY CHICKPEAS

  • 2 cups boiled chickpeas
  • 3 tablespoons of sunflower oil
  • 1 teaspoon of curry
  • 1 teaspoon of salt

Place the coarsely chopped pumpkin, onion, garlic and carrot on a baking tray lined with baking paper. Bake in a preheated 200 degree oven until soft and mash. Melt the butter in a deep saucepan and fry the flour until the smell is gone. Add the mashed vegetables to the pot and saute. Add the vegetable broth, salt and spices and cook, stirring, until it boils. Then take it from the stove and pass it through the blender until it has a smooth consistency. Put it back in the pot and put it on the stove. After adding the cream, bring it to a boil and remove it from the stove. For chickpea chips, mix boiled chickpeas with oil, curry and salt and place on a baking tray lined with grease-proof paper. Bake in a preheated 180 degree oven until golden brown. Serve over the soup.


 

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