Pumpkin soup with a bowl
Meanwhile, pour the remaining oil into a large saucepan over medium heat. Add the pumpkin, onion and garlic. Season lightly with salt, cover and simmer in its own juices for 25 minutes, until tender. Remove frequently, stir and cover again.
Ingredients · Servings For 4–6 people
- 400 g cooked chickpeas
- 250 g Brussels sprouts
- 5 tbsp virgin olive oil
- 750 g pumpkin
- 1 onion
- 3 cloves garlic
- 1 piece pomegranate
- 1 l vegetable broth
- 2 PL miso pasta
- 4 handfuls baby spinach
- 1 handful basil
- 1 clove garlic
- 1 pinch salt
- 2 tbsp virgin olive oil
- 1 tbsp hemp seeds
Method · 1 h 10 min
- Preheat the oven to 190°C. Brush the chickpeas and cabbage separately with olive oil (about 2 tablespoons in total), season with salt and pepper. Bake, unmixed, on a baking sheet lined with baking paper for about 15 minutes until golden and crispy. The chickpeas may take longer to bake, so be careful when removing the cabbage.
- Meanwhile, pour the remaining oil into a large saucepan over medium heat. Add the pumpkin, onion and garlic. Season lightly with salt, cover and simmer in its own juices for 25 minutes until soft. Remove, stir frequently and cover again. In the meantime, prepare the pomegranate seeds and blend the pesto ingredients until almost smooth. Then pour the hot broth into the saucepan, stir, bring to the boil and cook until the pumpkin is very soft, about 10 minutes. Set the saucepan aside, add the miso to the soup and blend it with a hand blender or in a stand mixer. Return to the saucepan and reheat or thin with water if necessary.
- Serve with roasted collard greens and chickpeas, pomegranate seeds and pesto. Sprinkle with more hemp seeds.