Elevate your autumn dish: Pumpkin soup with roasted chickpeas

In the autumn, pumpkin rules the kitchen. It is used in many dishes, both sweet and savoury. However, we most often make soup with it. It works perfectly for elegant dinners as well as everyday meals. Each time it can be different thanks to the toppings.

The main ingredient of the soup is, of course, pumpkin. The hokkaido variety is often recommended. It is known for its high content of beta-carotene, or provitamin A. You will also need vegetable broth, cream, and spices for the soup. Pumpkin has a mild taste, sometimes even bland for some, which is why toppings are so important for this dish.

To enhance the flavour of pumpkin soup, it's worth adding spices that are not usually used in traditional soups. Turmeric, ginger, and cinnamon add a spicy aroma. Orange juice also works well, giving the dish a fruity, fresh taste.

However, even more crucial to the flavour are the toppings added to the finished soup. Most often, these are pumpkin seeds, which naturally associate with this soup. We also frequently use croutons, nuts, or almond flakes. Some people like a meaty accent, such as bacon chips.

This autumn, I've discovered another addition that I really enjoyed. Roasted chickpeas are pleasantly crunchy and slightly spicy, and they pair well with the flavour of pumpkin soup. You can prepare them in the oven before the soup is done cooking. Roasted chickpeas are also a great snack. They can replace traditional crisps and are suitable for salads.

Ingredients:

• 140g canned chickpeas,
• 2 tablespoons of rapeseed oil,
• salt,
• hot paprika,
• garlic or other favourite spices to taste.

How to prepare:

1. Drain the chickpeas in a strainer, rinse and dry them.
2. Then place them in a bowl, add oil and spices. Mix thoroughly.
3. Spread the chickpeas evenly on a baking sheet lined with parchment paper.
4. Place in an oven preheated to 180 degrees Celsius. Bake for about 30–40 minutes. You can stir them during baking.

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