Peel and cut the pumpkin into smaller pieces. Boil in salted water for about 15 minutes, until the pumpkin is soft, and set aside.
Finely chop the onion. Peel and finely chop the ginger, turmeric and garlic.
Pour the oil into a saucepan, turn on medium heat and fry the ginger, turmeric and onion for a few minutes.
Add pumpkin, drained chickpeas, coconut cream and vegetable broth, simmer for 10-15 minutes.
Taste with salt and cayenne pepper.
Assemble the assistant with the blender.
Pour the soup into the blender and mix smoothly. Dilute with hot water if the soup becomes too thick.
Roast the pumpkin seeds in a dry pan with salt and cayenne pepper. Sprinkle over the soup
Follow these steps
- 600 g mild pumpkin, ex butternut (approx. Pumpkin)
- 1 leek
- 50 g ginger, fresh
- 2 tbsp turmeric, fresh
- 2 cloves garlic
- 2 tbsp rapeseed oil
- 240 g cooked chickpeas
- 400 ml coconut cream
- 700 ml vegetable broth
- ½ tbsp salt
- ½-2 tsp cayenne pepper
- 70 g pumpkin seeds
- 1 tsp salt
- 0,5 tsp cayenne pepper