Pumpkin is rich in beta-carotene and when consumed, you benefit from a safe source of vitamin A. In fact, when you consume just one cup of pumpkin, you benefit from nearly twice your recommended daily intake. This important vitamin helps to promote optimal vision health, reducing your risk of degenerative eye conditions, while also promoting healthy teeth and bones.Pumpkin can be used in so many ways, resulting in a delicious soup, meal or snack.
Total Time (Minutes): 45
1 red pumpkin
1 tbsp olive oil
2 cloves garlic
1 liter vegetable stock
Salt, pepper to taste
Pinch of nutmeg
1/2 ts turmeric
couple kale leaves (Kale leaves optional)
2 tbs roasted chickpeas
Get your roasted chickpeas ready or you can use ready made roasted chickpeas.
Preheat oven to 200Â°C / 390Â°F.
Wash and dry your pumpkin, then cut it in half. Remove seeds and cut pumpkin into slices. If you want, you can peel the red pumpkin, but it's not necessary, as the skin is edible.
Drizzle the pumpkin slices with olive oil, season with a bit of salt and pepper and place on a baking tray, lined with baking paper. Place baking tray in oven and bake about 15 minutes until the pumpkin becomes soft. When the pumpkin is done, remove from oven and set aside.
In a pan, heat some water with a pinch of salt, then place in the boiling water kale leaves and cook on medium for a couple of minutes, until the leaves soften. Remove kale from water with a skimmer, and immediately place in a bowl of ice-cold water to cool down and stop cooking. Once cooled, remove from water and set aside.
Peel and slice onion and garlic cloves.
In a pan, heat a spoon of olive oil, add the sliced onions and stir-fry for a couple of minutes, until the onion becomes translucent. Add garlic and roasted pumpkin and pour over with vegetable stock. Bring to a boil, then reduce heat and cook on low for about 10 minutes, so the flavors blend.
Blend the soup with a stick blender until smooth, adding water as you blend, if the soup is too thick. Taste soup and season as needed with salt, pepper, grated nutmeg and turmeric. Stir to combine.
Serve soup in bowls with crispy roasted chickpeas.