This delicious pumpkin soup recipe is a hit wherever it's made

Check out this recipe!

This delicious pumpkin soup with tahini and crunchy chickpeas is a big hit wherever it’s made and has a unique and very tasty flavor. Take paper and pen to write down all the ingredients and follow the preparation method.

How to make pumpkin soup

Pumpkin soup with tahini and crunchy chickpeas, let’s gather all the necessary ingredients and start with the step by step.. Remembering that we will start by listing all the ingredients, so start by separating all the ingredients and then the complete preparation method.

Ingredients

1 tablespoon honey
2 tablespoons tahini
2 tablespoons olive oil
¾ teaspoon salt
½ teaspoon ground cumin
1 large onion, chopped
3 cloves garlic, chopped
2 pounds cubed (1-inch) butternut squash (about 7 ½ cups)
1 cup drained and rinsed, no-salt added chickpeas
¼ teaspoon freshly ground black pepper
1/8 teaspoons ground turmeric
Pinch cayenne pepper
5 cups low-sodium chicken or vegetable broth
½ cup packaged crispy chickpea snacks (plain or lightly salted)
2 tablespoons chopped fresh parsley

Directions

First, heat the oil in a large saucepan over medium heat. Sauté the onion until soft, which should take about 4 minutes.

Then add the garlic and sauté for another 30 seconds or so. Then add the pumpkin, cumin, turmeric, chickpeas, salt, black pepper and cayenne pepper to the pan.

Then pour in the stock and bring to the boil, now reduce the heat to medium-low, cover and simmer until the pumpkin is very tender, which will take about 20 minutes. Now use a hand blender to beat the mixture until smooth and then add the honey.

Now, using a separate bowl, add the tahini and gradually add 2 tablespoons of cold water. Then continue to add more water, one teaspoon at a time, until the tahini reaches the desired consistency for dipping.

Finally, pour the soup into bowls and drizzle with the tahini sauce to serve. Garnish with crispy chickpeas and parsley. This delight is ready.