Spicy Pumpkin Soup with Chickpeas
Ginger and pepperoncini add spice to the pumpkin soup and heat it up properly. The ginger stimulates digestion and stimulates the blood circulation with the spicy substances contained.
If the soup becomes too hot for you, you can exchange the pepperoncini for a milder pointed pepper, for example. A tablespoon of sour cream also brings refreshment to the plate.
- 18 ounces Pumpkin
- 4 ounces Snow peas
- 1 onion
- 1 garlic
- 1 ounce ginger
- 1 red Pepperoncini
- 3 tablespoons sesame oil
- 2 tablespoons sugar
- 1 liter Vegetable broth
- 14 ounces chickpeas (canned)
- 1 tablespoon Curry powder
- ground cilantro
- ground Cumin
- 2 ounces freshly grated pecorino romano
Halve pumpkin, peel, remove seeds and fibers, coarsely chop pulp. Rinse, dry and halve snow peas. Peel onion, garlic, and ginger and chop finely. Rinse pepperoncini and halve, remove seeds and ribs and cut into thin strips.
Heat oil in a saucepan and saute onion, garlic, ginger and pepperoncini. Add pumpkin cubes and sprinkle with sugar. Stir until lightly caramelized. Add broth and snow peas and simmer for 10-15 minutes. Drain chickpeas and rinse in cold water, drain again. Add to the soup. Season soup with curry powder, cumin powder, salt and pepper. Simmer for 5 more minutes.
Pour soup into bowls and sprinkle with cheese. Season with freshly ground pepper and serve.