Ingredients
- 600 g mild pumpkin, ex butternut (approx. Pumpkin)
- 1 leek
- 50 g ginger, fresh
- 2 tbsp turmeric, fresh
- 2 cloves garlic
- 2 tbsp rapeseed oil
- 240 g cooked chickpeas
- 400 ml coconut cream
- 700 ml vegetable broth
- ½ tbsp salt
- ½-2 tsp cayenne pepper
Topping
- 70 g pumpkin seeds
- 1 tsp salt
- 0,5 tsp cayenne pepper
Pumpkin soup
Trick or Treat? We switch candy to a hot pumpkin soup. If you want to do a “trick”, then spice the pumpkin soup a little extra.
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Peel and cut the pumpkin into smaller pieces. Boil in salted water for about 15 minutes, until the pumpkin is soft, and set aside.
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Finely chop the onion. Peel and finely chop the ginger, turmeric and garlic.
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Pour the oil into a saucepan, turn on medium heat and fry the ginger, turmeric and onion for a few minutes.
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Add pumpkin, drained chickpeas, coconut cream and vegetable broth, simmer for 10-15 minutes.
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Taste with salt and cayenne pepper.
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Assemble the assistant with the blender.
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Pour the soup into the blender and mix smoothly. Dilute with hot water if the soup becomes too thick.
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Roast the pumpkin seeds in a dry pan with salt and cayenne pepper. Sprinkle over the soup
