Healthy Pumpkin Soup with Crispy Chickpeas

Ingredients

• 1 medium pumpkin
• 1 large onion
• 3 cloves of garlic
• 1 liter vegetable broth
• 400 g chickpeas (from a can, rinsed and dried)
• 1 teaspoon smoked paprika
•  Olive oil
•  Salt and pepper

Instructions

1. 1 1. Preheat the oven to 200 degrees. Halve the pumpkin, remove the seeds, and cut into cubes (skin can stay on).
2. 2 2. Place the pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast the pumpkin in the oven for about 30 minutes, or until soft.
3. 3 3. While the pumpkin is roasting, spread the chickpeas on another baking sheet. Sprinkle with smoked paprika and a little salt. Roast the chickpeas in the oven for about 20 minutes, or until crispy.
4. 4 4. Finely chop the onion and garlic and sauté them in a large pan with some olive oil until soft.
5. 5 5. Add the roasted pumpkin and vegetable broth to the pan. Bring to a boil and let simmer for 10 minutes.
6. 6 6. Puree the soup with an immersion blender until smooth. Taste and add more salt and pepper if needed.
7. 7 7. Serve the soup in bowls, garnished with the crispy chickpeas. Enjoy!