Creamy Pumpkin Soup with Roasted Chickpeas

Ingredients

• 1 medium pumpkin
• 2 onions
• 2 cloves of garlic
• 500 ml vegetable broth
• 1 can of chickpeas (400 grams)
• 1 tablespoon olive oil
• 1 teaspoon curry powder
• 1 teaspoon paprika powder
•  salt and pepper to taste
•  fresh parsley for garnish

Instructions

1. 1 Preheat the oven to 200 degrees Celsius.
2. 2 Cut the pumpkin into cubes and finely chop the onions and garlic.
3. 3 Place the pumpkin, onions, and garlic on a baking sheet and roast them in the oven for 20 minutes.
4. 4 Drain the chickpeas and mix them in a bowl with the olive oil, curry powder, paprika powder, salt, and pepper.
5. 5 Spread the chickpeas on another baking sheet and roast them in the oven for 20 minutes.
6. 6 Meanwhile, heat the vegetable broth.
7. 7 Remove the roasted pumpkin, onions, and garlic from the oven and place them in a blender. Add the vegetable broth and blend until smooth.
8. 8 Serve the soup in bowls and garnish with the roasted chickpeas and fresh parsley. Enjoy your meal!