Pureed chickpea soup with pumpkin
easy
105 mins
105 mins
Ingredients
- 200 g Chickpeas
- 2 Garlic cloves
- 1 large carrot
- 2 medium-sized tomatoes
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 ml Vinegar
- 500 g Pumpkin
- 1 Pepperoni
- 7-10 Tbsp Curry
- 7-10 Tbsp Tabasco
- 1/2 bunch flat leaf parsley
- 150 g Fresh cream
Directions
- 1
Chick peas are best soaked overnight in plenty of cold water. Then drain. Peel and chop the garlic. Peel and chop the carrot. Wash and quarter the tomatoes. Cut out the stalks. Heat olive oil. Sauté the prepared ingredients and chickpeas. Season with salt and pepper. Deglaze with vinegar and 3/4 litres of water and bring to the boil. Cook for about 1 hour with closed lid. In the meantime, peel and seed the pumpkin. Cut into small cubes. Wash, halve, carefully remove seeds and chop finely. Puree the chick peas with the chopping stick of the hand mixer. Add pumpkin and pepperoni. Cook again for another 20 minutes at medium heat. Season to taste with salt, curry and Tabasco. Wash the parsley and chop except for a few leaves for garnishing. Arrange the soup on plates. Serve with crème fraîche and chopped parsley
- 2
Plate: Wächtersbach
- 3
Spoon: Boda Nova
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