Recipes


Chunky Pumpkin and Chickpea Soup

Published On  November 19, 2015 By
40 min cook time
10 min prep time
soup
Make Pumpkin and Chickpea Soup for kids @ home - Easy recipes by ZenParent
Preperation Time:
10 mins
Cooking Time:
40 mins

Ingredients:

  1. 1 pumpkin (disco), peeled and diced
  2. 1 tablespoon cumin seeds
  3. 1 dried red chilli, broken into small pieces
  4. Olive oil
  5. 2 sticks celery, trimmed and finely chopped
  6. 3 cloves garlic, peeled and finely chopped
  7. A few sprigs of fresh parsley, leaves picked and chopped, stalks finely chopped
  8. 2 small size onions, peeled and finely chopped
  9. 1.5 litres vegetable stock
  10. 2 cups cooked chickpeas
  11. 1/4 to 1/2 cup almond flakes or coarsely chopped almonds
  12. 1/2 tablespoon fennel seeds
  13. 1/2 tablespoon sesame seeds
  14. 1/2 tablespoon poppy seeds
  15. Salt and freshly ground black pepper, to taste
  16. Zest of 2 lemons
  17. A few sprigs of fresh mint, leaves picked and chopped
  18. Harissa paste (optional)
  19. Extra virgin olive oil

Procedure:

  • Preheat oven to 200°Celsius. Place the pumpkin, cumin and dried red chili on to a baking tray. Drizzle with olive oil, mix together and place in the preheated oven. Roast until the pumpkin is cooked through.
  • Once the pumpkin is roasted, heat a large saucepan and pour in a splash of oil. Add the celery, garlic, parsley stalks and two-thirds of the onion, and cook gently with a lid on until softened. Drop in the roasted squash and let it sweat for a few minutes; then pour in the stock. Bring to the boil, turn down the heat and simmer for 15 minutes. Add the chickpeas and simmer for 15 minutes more.
    Meanwhile, toast the almond flakes, fennel, sesame and poppy seeds in a little olive oil until they are nicely colored all over.
  • Season the soup well with salt and pepper and, using a hand-held blender, whiz for a few seconds so it thickens, but there are still some chunky bits. Keep warm. In another bowl mix together the lemon zest, chopped parsley leaves and mint leaves. Chop the remaining onion until it’s really fine and mix into the zesty mixture.
  • To serve, spoon half a teaspoon of harissa paste (optional) into each bowl. Divide the zesty herb mixture between the bowls and ladle over the soup. Stir each bowl once with a spoon, then sprinkle with the toasted almonds and seeds and finish with a drizzle of extra virgin olive oil.

Featured Image Source

Pumpkin is an extremely nutrient-dense food, meaning it is chock-full of vitamins and minerals and low on calories. Many studies have suggested that increasing consumption of plant foods like pumpkin decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair, increased energy and overall lower weight.

Make pumpkin recipes for kids @ home - Easy recipes by ZenParent

Image Source

Chickpeas, also sometimes called garbanzo beans, are one of the oldest consumed crops in the world and remains one of the most popular today across nearly every continent. Chickpeas offer a range of health benefits: helping increase satiety, boosting digestion, helping keep blood sugar levels stable, increasing protection against disease, and more. Chickpeas are a potent package of protein, vitamins and minerals too.

chickpea soup for kids @ home - Easy recipes by ZenParent

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Try this creamy Mushroom Soup has the full essence of Nutritious Facts.

Nutrition Facts
Serving Size 1 Serving
Per Serving% Daily Value*
Calories 1726
Calories from Fat 359
Total Fat 39.9g61%
Saturated Fat 4.5g22%
Cholesterol 0mg0%
Sodium 281mg12%
Potassium 4140mg118%
Carbohydrates 273.7g91%
Dietary Fiber 78.2g313%
Sugars 53.0g
Protein 83.8g
Vitamin A 23% · Vitamin C 70%
Calcium 71% · Iron 182%