*This blog post is sponsored by Sage Applicances. It’s time again – pumpkin has high season in September and October (at least in Germany) and this literally screams for a delicious pumpkin soup. Especially when it gets cold and rainy outside, there is nothing as comforting as a good, hot soup. To get to the recipe just go on reading…
Pumpkin – but which one?
There are many different kinds of pumpkins but there is one main distinction you have to make and that is whether it is an edible pumpkin or one which is just meant for decoration. In total there are over 100 different types! I personally use Hokkaido pumpkin most of the time for two reasons: first of all you don’t have to peel it (hello laziness) and second I really love it’s taste and the slight sweetness of it.
Pumpkin soup in a different way
This pumpkin soup differs a litte from the traditional way. It was made in a highspeed blender and there is a secret ingredient – chickpeas. This might sound weird at first to some of you but it is in fact really tasty and makes the soup extra creamy.
It get’s even creamier!
Apropos creamy – those of you who have been following me for a while on Instagram will know that I can’t live without a powerful blender in my kitchen. I don’t only prepare my smoothies in it but also my beloved nicecream, mill my grains to flour, mix ingredients to make hummus and make my own nut butters.
Recently I’ve been using the Sage Super Q – a real powerhorse when it comes to highspeed blenders. In addition I use the Vac Q pump. It is not necessary and a must, however it makes smoothies, soups and dips even creamier. How? Very simple: is sucks all the air out of the blender (before blending). This prevents oxygen from getting blended in and the taste as well as the color gets more intense. But not only this, the biggest difference can be seen in the creaminess of whatever you are blending.
In this case I used the SOUP function of my diesem Fall habe ich meinen Sage Super Q. It is made exactly for the purpose of preparing soups which means it also heats it and you can serve the soup directly from the blender.
In case you give the recipe a try, don’t forget to leave me a rating or feedback in the comments – I always love to read about your taste experience 🙂 if you share your recreation on Instagram, make sure to tag me with @sheloveseating so I don’t miss it. Enjoy!
Creamy Pumpkin Soup with Chickpeas
Equipment
- Highspeed blender
Ingredients
- 1 hokkaido pumpkin
- 3 carrots
- 350 g chickpeas cooked
- 600-700 ml water
- 3-4 tbs coconut milk the firm part
- 2 tsp vegetable broth powder
- ½ tsp garlic powder
- ½ tsp cumin
- salt and pepper to taste
Instructions
Preparation with blender (SOUP-function)
- Preheat the oven to 200°C. Wash the pumpkin, remove the seeds and cut into cubes. Spread the cubes on a baking tray lined with parchment paper and bake in the oven for about 25 minutes until soft. Let cool down.
- Cut the carrots into a few big chunks and rinse and drain the chickpeas (if canned).
- Now add all ingredients in the blender. If you use it, add the Vac Q on top of the lid and remove all the air from the blender, then remove it. Use the SOUP Function of your blender to finish your soup.
- Serve the soup directly from the blender. As toppings you can add pumpkin seeds, pumpkin seed oil and some fresh parsley. Some fresh bread also goes perfectly with the soup.
Preparation in the pot
- If you don't want to use a blender, you can also use a pot. Simply cut the pumpkin and carrots into cubes. Optionally fry some onions in the pot first, then add pumpkin, carrots, water, vegetable broth powder, garlic powder and cumin.
- Now let everything simmer for about 15 minutes. Then add the chickpeas and the coconut milk as well as salt and pepper to taste. Blend with a hand-held blender until nice and creamy. You may cook everything for another 5 minutes.
- Serve as explained above!