Another representative of the pumpkin soup family. Just two ingredients, and what a rich range of flavors - nutty flavor and silkiness from chickpeas, and beautiful color and tartness from pumpkin. This soup is low in calories, but rich in substances beneficial to our body. From pumpkin he got potassium and carotene, and from chickpeas he got protein and the essential amino acid lysine, which has an antiviral effect, keeps the heart healthy, helps tissue repair, and is involved in the production of antibodies and hormones. Not a soup, but a balm. Let's cook!

INGREDIENTS

Vegetable oil

Soak the chickpeas overnight in cold water. If chickpeas are not soaked, then their cooking time increases 3 times, and after soaking, chickpeas are better digested by our gastrointestinal tract. In the morning, drain the water from the chickpeas, add new ones and cook them after boiling for about 40 minutes until soft.

Wash the pumpkin, if the skin is thick, peel it, cut into small pieces and add to the almost finished chickpeas. Boil pumpkin until soft. This will take approximately 10 minutes. Drain the soup broth into a separate container. Set aside some chickpeas for decoration. Salt the vegetables, sprinkle with oil and puree them. Dilute the puree with the broth to the desired soup consistency. Pour the soup into bowls, place whole chickpeas in each bowl and drizzle with olive oil if desired.

*In Mexico, they always use a huge number of different types of peppers (fresh or dried) for different types of dishes. Of course, it is not always possible to find them in other countries, so you can simply replace them with ground pepper to taste, even if it is not quite Mexican.
*I’ll be honest, I didn’t dare add ground cinnamon to the soup, I just used pepper and nutmeg...
*Corn oil is often used in Mexican recipes
*The author of the recipe strongly recommended using only good ripe pumpkin for this soup

Preparation:
Cut the pumpkin into pieces, wrap in foil and bake in the oven at 180 degrees until soft. Cut the pumpkin into cubes, chop the onion finely.

Fry the onion in vegetable oil until soft, add half the pumpkin cubes and fry for a couple more minutes. Add nutmeg and black pepper and stir. Pour in hot water or broth and add a little salt. Cook over low heat for about 20 minutes, adding a sprig of thyme.
Next, grind with a blender, add chickpeas, cook for another 10 minutes. At the end, add a little ground cinnamon, lime juice and the remaining pumpkin cubes, adding more salt if necessary.

*The recipe uses dried chipotle chile, which is placed in warm water for 20 minutes, then half the pepper is removed, and the half is crushed in the water in which it was soaked and added to the soup at the end of cooking.
I didn't have this pepper, so I just added some chili powder.
The result was a very pleasant consistency, delicate soup with a slightly sweet and slightly piquant taste.

Pumpkin puree soup is very beautiful and easy to prepare, but its taste is so simple that it needs additional accents. We cooked pumpkin cream soup with cream, coconut milk, croutons, nuts and seeds until we came up with a very special recipe - creamed pumpkin soup with chickpeas.

Chickpeas (chickpeas, lamb peas, shish peas, bladderwort, nahat) are one of the most valuable and ancient legumes known to man. It has been used for a long time in many cuisines of the world: Indian, Maghreb, Armenian, Uzbek, Italian, Jewish. These large and tasty peas are rich in proteins, vitamins, minerals and contain about 7% fat - an indispensable product for vegetarians and fasting people.

Boiled and fried chickpeas went well with the pumpkin puree soup: it added density and satiety, but did not overshadow the fresh pumpkin taste. The result is a complete low-calorie dish for those who are watching their figure.

The only difficulty with this recipe is the lengthy preparation: the chickpeas need to be soaked and fried, and the pumpkin needs to be baked. With wise planning this is easy and comes naturally.

How to make pumpkin soup with chickpeas

• 200-300 g pumpkin,
• 1 cup chickpeas (chickpeas),
• Olive oil, salt, sesame seeds, herbs to taste.

How to make pumpkin and chickpea soup

Rinse the chickpeas and soak overnight in plenty of cold water. Rinse and dry on a towel. Cut the pumpkin into large pieces, place in a baking dish, pour in olive oil, add salt, herbs and spices and bake in the oven for about an hour at 180? C.

While the pumpkin is baking, heat a deep frying pan and fry the drained chickpeas in a small amount of oil. The oil will sizzle violently and the peas will shoot out - keep a lid on. Fry the chickpeas for 5-7 minutes, stirring often, place on a paper napkin to absorb the oil and add salt.

Grind the baked pumpkin in a blender, place the pumpkin puree on plates, add chickpeas and sprinkle with sesame seeds.

Pumpkin soup with chickpeas is a simple, satisfying, tasty and beautiful option for autumn and winter lunch or dinner.

...And shrimp!

Hello!
I really love puree soups, pumpkin and chickpeas. That's why I want to offer you this recipe

You will need:
pumpkin pulp, approximately 500g
chickpeas dry 200g
shrimps
garlic 2 cloves
rosemary fresh is better (this time it wasn’t, I took 1 tsp of dry)
olive oil EV
salt pepper.

Soak the chickpeas in cold water, preferably overnight. Then drain the water, pour in new cold water and cook until tender, a little over an hour. When the chickpeas are ready, drain the water.

Cut the pumpkin into small pieces.

In a heavy-bottomed saucepan, fry the pumpkin with garlic and rosemary. Add chickpeas, pour in about a liter of boiling water (so that the water barely covers the pumpkin). Salt and pepper. Cook for about 15 minutes. If using fresh rosemary, remove the sprig. Leave some chickpeas.

Puree with a blender.
Remove the shell and intestinal veins from the shrimp. Cook in a small amount of water for 3.4 minutes.

Pour the soup into bowls. Add some whole chickpeas and shrimp. Add a little EV olive oil.