Chickpea curry and coconut squash
Soup spiced pumpkin and chickpeas
ingredients
servings
4
Pumpkin
300 grams
Tropea onion
1 unit
Vegetable broth
to taste
Chickpeas
2 cups
Turmeric
to taste
Red curry
to taste
Pancetta
30 grams
Roasted pumpkin seeds, unsalted
2 spoons
Extra virgin olive oil, vitaminized
1 spoon
Sweet paprika
to taste
soups from Italy
Soup spiced pumpkin and chickpeas
Soup spiced pumpkin and chickpeas
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
My comfortfood par excellence.
preparation
step 1
Chop the pumpkin and onion, put it all to boil in vegetable stock (the amount depends on how you want the soup is thick).
step 2
When the pumpkin is cooked, add half a cup of pre-cooked chickpeas, salt, pepper, oil, turmeric (and black pepper), the curry.
step 3
When even the beans are very soft blend well together.
step 4
In a saucepan, brown the bacon and add a cup of pre-cooked chickpeas with a good sprinkling of paprika. Do not add oil or water, the chickpeas are scorching a little.
step 5
Serve the soup with bacon, chickpeas and pumpkin seeds.
