How to make
The chickpeas are soaked in water from the night before.
Place 2 cubes of vegetable broth with 1 liter of water in a pot.
The pumpkin is cleaned from the seeds and its skin is peeled. It is cut into small pieces and placed in the broth, the onion is coarsely chopped and added along with the chickpeas.
The vegetables are boiled for approximately 15-20 minutes. After the chickpeas and pumpkin soften, add the roasted and peeled red peppers.
Pour part of the broth in a separate container and blend all of the vegetables.
Add as much of the spices as you like to the pumpkin seed. The separated broth is poured back into the winter soup. Mix it.
A seeds mix is toasted in a non greased pan and sprinkled over each portion when serving the Pumpkin and Chickpea Cream Soup. Chili sauce can be added if desired.
