ROASTED CHICKPEAS AND PUMKIN CREAMSOUP

ROASTED CHICKPEAS AND PUMKIN CREAMSOUP

January 26, 2019

Healthy soup in winter season for lunch or appetizer.

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 500 g pumkin
  • 200 g chickpeas (1 can)
  • 100 g celery root (can be replaced with batate or potatoes)
  • 200 g water
  • 200 g coconut cream (can be replaced with heavy cream)
  • salt/pepper
  • chilli
  • ginger root (can be replaced with garlic)
  • nutmeg
  • cumin
  • 2 tbsp olive oil
  • ½ lemon juice
  • truffles oil for serving
  • fresh herbs
  • seeds – pumkin, sesame

Instructions

  1. Preheat oven to 200 degrees C.
  2. Rinse and thoroughly dry the chickpeas.
  3. In a bowl mix chickpeas together with olive oil salt and chilli.
  4. Rosted chickpeas in preheat oven 10-15 min until all are lightly golden brown.
  5. Cut pumkin and celery in cubs, boiled in water while soft, put half from roasted chickpeas portion and blender with food processor.
  6. Add coconut cream, grated ginger, lemon juice, nutmeg and other spices.

Notes

Served with roasted chickpeas, herbs by your taste – parsley, celery, spring onion, truffles oil, pumkin and seasem seeds, toasted bread.

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