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Pumpkin soup with caramelised onion and chickpeas
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate creamy pumpkin soup with caramelized onion and crispy fried chickpeas for a gourmet twist.
Ingredients:
  • 40.00g butter
  • 1 brown onion, finely chopped
  • 1kg butternut pumpkin, peeled, seeded, coarsely chopped
  • 500g potatoes, peeled, coarsely chopped
  • 1l chicken stock
  • 80ml cream
  • 2 brown onion, thinly sliced
  • 400g can chickpeas, rinsed, drained
  • 20.00 ml balsamic vinegar
  • Torn Rustic Baguette, to serve
Instructions:
  • In a large saucepan over medium heat, melt the butter. Sauté the onion and garlic, stirring occasionally, until the onion is tender, about 3 minutes. Add the pumpkin and potato, stir well and cook for another 2-3 minutes. Pour in the stock and 2 cups (500ml) of water. Increase the heat to high and bring to a boil. Cover and simmer for 15 minutes or until the vegetables are tender.
  • Blend the mixture until smooth using a stick blender, then return to medium heat. Stir in the cream, season to taste, and serve.
  • In a large frying pan over medium heat, melt the butter until sizzling. Sauté the onion and chickpeas for about 10 minutes until the onion is golden brown. Stir in the brown sugar and vinegar, and cook for an additional 2 minutes until the onion and chickpeas caramelize beautifully.
  • Ladle the aromatic pumpkin soup into individual bowls, generously garnish with the flavorful onion mixture, season to perfection, and enjoy with a side of warm, crusty bread.

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