Pumpkin Soup with Chickpeas
Soups • African
Description
This spicy pumpkin soup with chickpeas is bursting with delightful North African flavors.
Ingredients
- Papaya flesh 0 lbs
- Black Cumin (Cumin) 1 tablespoon
- Chili Flakes 1 teaspoon
- Olive Oil 5 fl oz
- Celery stalk 2 pieces
- Garlic 1 clove
- Parsley 5 sprigs
- Spanish onions 2 heads
- Chicken Broth 0 qt
- Chickpea 20 oz
- Chopped almonds 0 oz
- Nigella Seeds 0.5 tablespoon
- Toasted Sesame 0.5 tablespoon
- Poppy seed paste 0.5 tablespoon
- Citrus Zest Mix 1 tablespoon
- Fresh Mint 3 sprigs
- Harissa to taste
- Olive Oil to taste
- Pumpkin seed oil 0 oz
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°F (gas mark 6).
Step 2
Cut the pumpkin into cubes and place on a baking sheet, sprinkle with cumin and chili flakes. Drizzle with olive oil, toss, and place in the oven for 45 minutes or until the pumpkin is soft.
Step 3
Finely chop the celery, onion, garlic, and parsley stems (save the leaves for later).
Step 4
Once the pumpkin is ready, heat a large pot and pour in some oil. Add the celery, garlic, parsley stems, and two-thirds of the onion, and sauté until soft.
Step 5
Add the pumpkin and let it steam for a few minutes, then pour in the broth. Bring to a boil, reduce the heat, and simmer for 15 minutes.
Step 6
Add the chickpeas and cook for another 15 minutes.
Step 7
Meanwhile, toast the pumpkin seeds with the almond flakes, fennel seeds, sesame seeds, and poppy seeds in a small amount of olive oil until they take on a nice color.
Step 8
Add the lemon zest, chopped parsley leaves, mint, and the remaining onion to the seeds.
Step 9
Season the soup with salt and pepper and, using an immersion blender, blend for a few seconds until thickened but still chunky.
Step 10
Before serving, place half a teaspoon of harissa paste in each bowl and ladle the soup over it. Stir once in each bowl, then sprinkle with the seed and herb mixture, and drizzle with extra virgin olive oil.
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