October 31st is Halloween! Especially popular in Canada and the U.S., but it’s also gaining popularity across Europe. A carved-out pumpkin with a spooky face is a classic decoration for the occasion. But pumpkin is more than just decoration — it’s also a delicious autumn vegetable that can be used in all kinds of recipes, like this hearty pumpkin soup.
Ingredients (serves 2)
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200 g chickpeas
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400 g chopped pumpkin
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½ vegetable stock cube
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50 g lean bacon strips
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1 bunch of spring onions
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1 teaspoon turmeric
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25 g seed mix
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2 tablespoons oil
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600 ml water
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Paprika powder
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Salt and pepper
Preparation
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Drain the chickpeas in a colander, rinse, and pat them dry with kitchen paper.
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Heat the oil in a frying pan and fry the chickpeas over high heat for 2 minutes. Add paprika, salt, and pepper to taste. Then roast the chickpeas over low heat for 25 minutes until crispy, shaking the pan regularly.
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Bring the water and vegetable stock to a boil. Add the pumpkin cubes and turmeric. Cook the pumpkin for about 15 minutes until tender, then blend into a smooth soup.
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Slice the spring onions into rings and fry them in a pan together with the bacon strips until crispy.
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Divide the soup into 2 bowls and garnish with spring onion, bacon, seed mix, and roasted chickpeas.
Tip:
Add a teaspoon of sambal for extra heat.
Nutritional value per serving:
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511 kcal
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18 g protein
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32 g carbohydrates
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33 g fat