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Roasted Pumpkin, Carrot and Chickpea Soup

This recipe is inspired by the sudden change in temperature and the beautiful orange vegetables available at the shuk.



BT's Roasted Pumpkin, Carrot and Chickpea Soup


Ingredients:

1 small pumpkin or 1/2 calabaza squash

4 carrots

1 small potato

1 yellow onion

1 cup (220 grams) cooked chickpeas

1 tablespoon vegetable oil

2 tablespoon olive oil

1 small potato

2 whole cloves new garlic

1 teaspoon ground cumin

1 teaspoon sweet paprika

1/2 teaspoon celery salt

1/8 teaspoon peperoncino flakes

1 teaspoon Greek thyme

1/2 teaspoon harissa

1 teaspoon honey

1 tablespoon Arak

6 cups (1.5 l) filtered water

1 teaspoon kosher salt

ground black pepper


Directions:

Heat oven to 400 F. (200 C.)

Place pumpkin (rind side down) and peeled carrots in a baking dish

Rub 1 tablespoon olive oil over surfaces

Sprinkle with kosher salt, ground black pepper and peperoncino flakes

Roast for 50 - 60 minutes or until vegetables are soft

Remove from oven and let cool

Dice onion into small pieces

In a heavy gauge cocotte, add vegetable oil

Bring heat up to medium low

Add onion and sauté for 2 minutes

Add cumin, paprika and celery salt and kosher salt

Remove flesh from pumpkin and add to pot

Chop carrots into coins and add to pot

Raise heat to medium

Add Arak and honey

Boil water and add to pot

Add garlic

Peel potato and rough chop

Add to pot

Reduce heat to medium low

Cover soup and let simmer for 20 minutes

Remove soup from heat

Purée soup using wand blender

In a small fry pan, add a drop of olive oil and harissa

Turn flame on medium

When harissa begins to bubble, add chickpeas

Toss until they are thoroughly coated in harissa

Add chickpeas to soup


Serve with fresh coriander and labne


Enjoy! !בתיאבון




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