Oriental Pumpkin Soup with Chickpeas
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 Hokkaido pumpkin (se)
- 1 onion (s)
- 1 piece (s) ginger, the size a thumb
- 1 large carrot (s), red
- 1 lime (s), organic
- 1 small Bunch coriander
- 2 apples, tender
- 2 tablespoon vegetable broth
- 1 tablespoon Ras el Hanout
- salt
- sugar
- 1 packet tomato (s), chunky
- 1 can chickpeas
Moreover:
- 100 g date (s), dried, pitted, chopped
- 1 stalk coriander, chopped
Print Recipe
Pin Recipe Instructions
- Wash Hokkaido, core and cut into pieces, chop the onion into large cubes, peel the ginger with a small spoon, also chop into pieces.
- Put the oil in a large saucepan and fry the pumpkin, onion and ginger. Stir again and again so that it doesn`t burn.
- In the meantime, peel and core the 2 apples, cut into pieces, put them in the saucepan and fry them briefly. Salt the mixture a little. Peel the red carrot, cut into slices and add to the saucepan. Add the chunky tomatoes, about 1 liter of hot water and most of the coriander. Season with vegetable stock, Ras el Hanout and grated lime zest and let everything simmer with the lid half closed for about 30 minutes until the pumpkin is soft.
- Remove the pot from the hob and puree the soup. Season to taste with salt, juice of half a lime, sugar and possibly Ras el Hanout.
- Add the drained chickpeas and let them get hot. Cut the dates into small pieces, chop the rest of the coriander and, after serving, sprinkle on the soup to taste.
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