I was very curious about this recipe. I love pumpkin soup and of course peanut spread and last but not least, chickpeas that are nutritionally dense for vegans. The soup is really easy to cook because unlikely to most of the soups, this one does not requires a blender. It is more like a broth soup. You have the cubed pumpkin, meaty chickpeas and tender onions in a savory peanut broth.
The souo is packed with healthy fats and vegan protein. You can either serve it hot or cold. I served the soup with letruce leaves.
yield: 4 servings
1 can of chickpeas
1 medium onion chopped
2 cups cubed pumpkin
1/2 cup Icadelicias Peanut Spread
1 tsp cilantro
A drizzle of organic coconut oil
1- In a big pot, add a drizzle of organic coconut oil with the stove top on medium heat. Add the onions and cook until tender and transluscent.
2- Now, add the broth of the canned chickpeas and the Peanut Spread.
3- Add the water, cubed pumpkin and spices.
4- Give a stir and let the soup boil until the pumpkin is tender.
5- Turn off the stove top and serve the soup.
6- Enjoy with a green vegetable or a piece of bread.