Pumpkin and Celery Soup with Roasted Chickpeas
Description
Hearty and aromatic soup. This fragrant, colorful, delicious, and nutritious soup will appeal to everyone: both adults and children. It's easy to prepare, perfectly satisfies hunger, and lifts your mood. Don't believe it? Just try making it, taste it, and then share your opinion :) Serve in bowls and enjoy.
Instructions
- 1
Step 1
1. I use ready-made canned chickpeas. Drain the liquid and add a tablespoon of vegetable oil, paprika, ground chili pepper, and ginger to the chickpeas. Mix well and transfer to an oven-safe dish.
- 2
Step 2
2. Bake the chickpeas in a preheated oven at 180 degrees for about 30-35 minutes. Our roasted chickpeas will turn out like this—very delicious!
- 3
Step 3
3. Meanwhile, we'll prepare the soup. Peel the onion and carrot. Finely chop the onion and grate the carrot. Sauté them for 5-7 minutes with a spoonful of vegetable oil. I fry them directly in the pot where I'll cook the soup—it's very convenient.
- 4
Step 4
4. Peel the celery and cut it into small cubes. Our soup will be a purée, so the appearance of the pieces isn't important :)
- 5
Step 5
5. Peel and chop the pumpkin. You can use fresh or frozen pumpkin, or even ready-made pumpkin puree.
- 6
Step 6
6. Add finely chopped garlic to the onion and carrot and sauté for one to one and a half minutes.
- 7
Step 7
7. Now add the celery to the pot along with about a glass of water. Season with salt and pepper. Cook for about 10 minutes.
- 8
Step 8
8. It's time for the pumpkin. Cook for another 10 minutes.
- 9
Step 9
9. Using a blender, turn the soup into a puree, adjusting the soup's thickness by adding boiling water. Then place the soup back on the stove, add spices to taste (if needed), and bring to a boil.
- 10
Step 10
10. Pour the soup into bowls, sprinkle with roasted chickpeas, and enjoy!