Pumpkin Soup with Chickpeas

Ingredients

• 500 g pumpkin flesh (e.g., Hokkaido pumpkin)
• 100 g Sugar snap peas
• 1 onion
• 1 Garlic clove
• 20 g Ginger
• 1 red pepper
• 3 tbsp Sesame oil
• 1 tbsp honey
• 1 l vegetable broth
• 400 g Chickpeas (canned; drained weight)
• 1 tbsp curry powder
• ground coriander
• ground cumin
• Salt
• Pepper
• 60 g Pecorino cheese (block)

Instructions

1. 1.

   Wash the pumpkin, remove the seeds (for other pumpkins also peel), and roughly dice the flesh. Wash, trim, and halve the sugar snap peas. Peel and finely dice the onion, garlic, and ginger. Wash the red pepper, cut it lengthwise in half, optionally remove the seeds, and slice the flesh into fine strips.

2. 2.

   Heat the oil and sauté the onions, garlic, ginger, and pepper. Add the pumpkin cubes and drizzle honey over them. Stir to let them caramelize slightly. Pour in the broth, add the sugar snap peas, and simmer for 10–15 minutes. Drain and rinse the chickpeas, then add them to the soup. Stir in curry powder, a bit of coriander, cumin, salt, and pepper. Cook another ~5 minutes and adjust seasoning.