Creamy Pumpkin Soup
Meet my favorite pumpkin soup recipe. It’s super creamy, nourishing and comforting. It’s gently spiced, but the pumpkin flavor still shines above the rest.
- 3 carrots chopped
- 3 onions chopped
- 4-5 cups cooked chickpeas
- 4-5 cups raw pumpkin cut in large cubes
- 1 tbsp ginger minced
- 2 tbsp olive oil
- To taste salt, pepper, turmeric and paprika
In a cauldron, start by cooking the onions over medium heat in olive oil and with a pinch of salt.
Once they become translucent, add the ginger and cook for a few more minutes. Add the spices and the carrots, and let them grill for a few minutes.
Add the pumpkin and the chickpeas and cover with water. Cook until everything has soften up. Try not to overcook the pumpkin as it will lose some of its bright color.
Using a hand mixer or a blender, mix until you obtain a smooth consistency. Add more water to fill the cauldron until you reach the volume of soup desired. Add more spices to taste. Bring to boil one last time.