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 Pumpkin Soup with roasted Chickpeas Recipe
Spicy, flavorful pumpkin puree soup with roasted chickpeas! Of course, you can make the soup not spicy, replacing the chili pepper with Bulgarian, but since I am a fan of spicy dishes, my soup is quite spicy. In any version, the soup will appeal to both pumpkin lovers and chickpea lovers. I highly recommend to try, simple ingredients, and how delicious!
Course Dinner Dishes, First Course Dishes
Cuisine Russian Cuisine
Keyword Medium
Servings
Ingredients
Course Dinner Dishes, First Course Dishes
Cuisine Russian Cuisine
Keyword Medium
Servings
Ingredients
Instructions
  1. Peel the pumpkin, fill it with water, and put it to boil. You can add allspice and bay leaf.
    Peel the pumpkin, fill it with water, and put it to boil. You can add allspice and bay leaf.
  2. Chickpeas I have already boiled, boiled, according to the instructions on the package.
    Chickpeas I have already boiled, boiled, according to the instructions on the package.
  3. Onion, carrot, garlic cut at random and fry in oil until brown. Put the roast in the soup.
    Onion, carrot, garlic cut at random and fry in oil until brown. Put the roast in the soup.
  4. Fry the chickpeas in a frying pan with the addition of oil and soy sauce until light brown, ready to cover with a lid so as not to cool.
    Fry the chickpeas in a frying pan with the addition of oil and soy sauce until light brown, ready to cover with a lid so as not to cool.
  5. When the vegetables are ready, put in most of the fried chickpeas, add salt to taste.
    When the vegetables are ready, put in most of the fried chickpeas, add salt to taste.
  6. Puree the soup until smooth.
    Puree the soup until smooth.
  7. Pour the hot soup on plates, add the remaining whole chickpeas, sprinkle with spices and herbs.
    Pour the hot soup on plates, add the remaining whole chickpeas, sprinkle with spices and herbs.
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