How to cook pumpkin soup

Pumpkin soup with chickpeas

Very hearty soup with a memorable aftertaste.

You will need the following ingredients:

  • Pumpkin puree
  • Bouillon
  • Carrot
  • Bulb
  • Garlic 1 tooth
  • Olive oil 1 tbsp.
  • Yogurt
  • Boiled chickpea 1-1.5 st.
  • Clove pepper 1 tbsp.
  • Kumin 1 tbsp.
  • Curry 1 tsp
  • Carnation 1 tsp
  • Coriander 0.5 tsp
  • Sugar taste

In a large saucepan, mix pumpkin puree, broth and diced carrots. Heat an olive oil in a skillet over medium heat, put onions in it and spasserovat a few minutes until softened. Add the garlic and hold on the fire for a few more minutes. Transfer the onion-garlic mixture to the pan with pumpkin puree, add yogurt, boiled chickpeas and spices. Cover and cook until the carrots are tender.

Using a blender or food processor to puree the soup. Since the soup is hot, you need to be careful not to get burned. To avoid splashing hot mass, it is necessary to cover the lid with a kitchen towel. Transfer the pureed soup back to the pan, bring to the desired flavor with spices.

Serve hot with a sprig of parsley or rosemary.

Pumpkin soup with chickpeas

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