Now it goes in the second round of my Top 3 soups, with a pumpkin soup topped with roasted chickpeas and carrots from the oven.
-1 clove of garlic
-3 EL Tahin
-1 El Sojasauce
-1 medium-sized hokkaido
-500ml vegetable broth
-1 glass softened chickpeas (also dried chickpeas can be soaked)
– salt and pepper to taste
Preparation Pumpkin soup:
First cut the onion and fry it gently in some olive oil. Wash the Hokkaido and then cut it into small pieces. Add the pumpkin pieces to the onion in the pan and sauté it. If everything is well-stocked, give the vegetable broth into the pan. While the vegetable is cooked, cut the carrots into pieces and prepare a marinade from the olive oil, chilipulver, paprika and salt. Give the marinade over the chickpeas and carrots, and spread it on a baking sheet and roast at 200 ° C in the oven for 15 minutes.
Mix the soup with garlic, tahin and soya sauce. Then only season with salt and pepper and garnish with the chickpeas and carrots.
Tip: The chickpeas also taste great as a snack 😉
Take a look at my other recipes, for example the colorfull pea soup.