Pumpkin & Chickpea Soup

It is Fall season again and for me soup is a regular in the menu plus is a pumpkin season :). I actually start cooking soups about 3 years ago, when I moved back to Ireland. I was staying with a friends and they were cooking soup almost every week as it was easy to take for work in a cup and didn’t require too much effort, and you have a few portions – dont need to think what to cook everyday :).

For this particular soup first I was thinking to add potatoes but I had chickpea and decided to see what will be the result – yamii , maybe not for everyone 🙂

Servings: 5-6 Time : 30 -40 min
  • 1 butternut squash ( small)
  • 1 onion ( medium)
  • 1 can chickpea
  • 1 1/2 l. water
  • 2 tbsp. coconut milk
  • 24tbsp. olive oil/ rapeseed oil
  • 1 tsp. salt
  • pinch of black pepper
  • walnuts to garnish
How To:
  1. Peel the squash and cut it into big cubes.
  2. Cut the onion.
  3. In a preheated pan, place the oil, wait for a min and add the onion. Stir a few times.
  4. When the onion has a golden colour, add the squash and leave it for about 5 -7 minutes, when you stir from time to time to not stick on the pan.
  5. Drain the chickpea from the can – leave the water in a bowl and add it later to the soup.
  6. Add the water plus the water from the drained chickpeas.
  7. Leave to boil for about 10-15 min.
  8. Add the chickpeas and leave for another 5 minutes.
  9. Remove from the heat.
  10. Use pastor to mix well until homogenous mixture.
  11. Place again onto the heat for about 3- 5 minutes.
  12. Add coconut milk, salt, black pepper and other spices and stir well.
  13. Remove from the oven and leave aside to cool down a little bit.
  14. Serve and enjoy.

ps. I didn’t had a squash for the picture and used a regular pumpkin, which I am using for another recipe coming soon 😉

Enjoy 🙂

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