Chickpeas and pumpkin creamy soup
Chickpeas and pumpkin creamy soup, healthy and delicious,
Yields: 2 
Prep: 15Min ~ Cooking Time: 30Min 
Diff: Medium
- 350g Pumpkin (without skin and diced into cubes)
- 1/2 Onion, thinly sliced
- 1 tbsp Tomato sauce
- 1 Bay leave
- Vegetable broth
- 10 Sage leaves
- For the butter
- 2 tbsp Rice flour
- Sparkling water
Info
Yields: 2 Prep: 15Min ~ Cooking Time: 30Min Diff: Medium
Ingredients
- 200g Tinned chickpeas- 350g Pumpkin (without skin and diced into cubes)
- 1/2 Onion, thinly sliced
- 1 tbsp Tomato sauce
- 1 Bay leave
- Vegetable broth
- 10 Sage leaves
- For the butter
- 2 tbsp Rice flour
- Sparkling water
Directions
- Put the chickpeas, pumpkin and onion in a large sauce pan. Add the Tomato sauce and the bay leaf, than cover with the vegetable broth or the water. Do not Add too much liquid, the vegetables should not float into the pan.
- Put the sauce pan over medium heat and cook until the pumpkin is tender.
- Wait to cool than remove the bay leaf and mix with a blender.
- For the crunchy sage leaves: rince and drain the sage leaves very well. Make the batter mixing the rice flour with icing sparkling water (the consistency should be similiar to those of pancakes). Plunge one leaf at a time and deep fry.
- Add the fresh cream to the soup and serve it with the crunchy sage.
