Chickpea and Pumpkin Soup Recipe

Ingredients:

• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 can chickpeas, drained and rinsed
• 1 small pumpkin, peeled and chopped into chunks
• 4 cups vegetable broth
• 1 teaspoon cumin powder
• 1 teaspoon paprika powder
• salt and pepper to taste
• fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat
2. Add onion and garlic and sauté until the onions become slightly tender
3. Add cumin, paprika, salt, and pepper to the mixture and stir for a minute
4. Add the pumpkin chunks, chickpeas, and vegetable broth to the pot and bring to a simmer
5. Cover the pot and cook for 20-25 minutes or until the pumpkin is tender
6. Remove from heat and let the mixture cool down for a while
7. Blend the mixture until it turns into a smooth soup
8. Return the blended soup to the pot and reheat until it is warm for serving
9. Divide the soup into bowls and garnish with fresh parsley

Verdict:

Chickpea and pumpkin soup is a perfect combination of plant-based protein and veggies, making it not only delicious but also a healthy option. The soup is easy and quick to make, making it perfect for a busy day. The cumin and paprika mildly spice up the soup, and the fresh parsley adds an extra touch of flavor.

Serving Suggestions:

This soup can be served as an appetizer or a main course with garlic bread or a fresh salad.