Pumpkin Soup with Chickpeas

Ingredients

• 200 gOnion
• 150 gCarrot
• 300 gPotato
• 200 gZucchini
• 15 mlOlive oil
• 200 gPumpkin
• 240 gChickpea
• 1000 mlWater
• 6 gSalt
• 1 gPepper

Instructions

1. 1

   Prepare

   • Peel and dice the vegetables: onions, carrots, potatoes, zucchini and pumpkin.
   • Drain canned chickpeas (or rinse and drain soaked chickpeas).
2. 2

   Sauté

   • Heat 15 ml oil in a large pot.
   • Sauté onions, carrots, potatoes and zucchini over medium heat for 4–6 minutes until onions are translucent.
3. 3

   Cook

   • Add pumpkin and chickpeas to the pot and fry briefly.
   • Pour in 1000 ml hot water, add salt and pepper.
   • Bring to a boil, then simmer on low to medium heat for 15–20 minutes until the carrots are tender.
   • Optional: For a creamier texture, puree part of the soup and return to the pot.
4. 4

   Serve

   • Adjust seasoning if needed and ladle into bowls.
   • Finish with a drizzle of olive oil or chopped herbs if desired.