Green pumpkin and chickpea soup

ingredients

1 pcs large green/white pumpkin (without skin and kernel) 2 pcs sage leaves pcs garlic 1 pcs turnip 1 cup cooked chickpeas pcs salt pcs white pepper pcs nutmeg

progress

The green pumpkin just ripened and I can always enjoy it for something like pancakes, sour soups, or as I’ve tried, a “raw” pasta style. This soup, on the other hand, is creamy. We have such a habit that we also like lots and lots of good stuff on our plate. If you progress sparingly with the ingredients and don’t overcook them unnecessarily, soup as a main dish can be a source of nutrients and good calories. This one included a few “unhealthy” ingredients that I was making for a client’s recipe and had left over – sage chips and potato chips. Do you know what they tasted like at our house? Everything got eaten. I’m an advocate of playing on the plate. To make food that is not only nutritious and rich in value, but also quick, tasty, pretty…moist, crunchy, delicious, flavorful, just plain yummy! The chickpeas need to be pre-cooked, or use sterilized or leftover hummus like I used. You can peel the pumpkin and you don’t have to, as long as you know where it’s from and if someone poured a bucket worth of pesticides on the skin. I always scoop out the pits from the middle, I tried cooking and blending it once, but the tiny bits of wrapper from the pits remained even after a “super” strong blender and it wasn’t much good.

1.

Fry the diced pumpkin and quac in oil. Add garlic, chickpeas and reheat stirring to soak the flavors into the ingredients. Pour in water and simmer until the pumpkin is softened.

2.

Drain the pumpkin, put the pulp in a blender, add salt and pepper (nutmeg and sage). Blend until smooth and the broth can be thinned if the mixture is too thick. Too much is up to you, we like it too thick.

3.

TIP: Pour canola or sunflower or coconut fat into a smaller saucepan and heat it up. Fritter the dried sage leaves and potato skins and drain on paper. Not only will they perfume the oil with the sage scent, but they will be a crunchy part of an already delicious soup. Garlic croutons are also good with this soup.