Pumpkin Chick Pea Soup
From FavoriteFixins 13 years ago
- 1 hr. to make
- Serves 4
This just happens to be another one of my favorite soups! Through the year I make the Chick pea soup by itself, but around the Holidays, I add the pumpkin to give it that velvety, smooth texture and to change the color and add more flavor to the soup!
Ingredients
- Ingredients: shopping list
- 1lb pumpkin or (Butternut or acorn squash) shopping list
- 2 tablespoons olive oil shopping list
- 1/2 tsp. crushed red pepper flakes shopping list
- 1 vidalia onion, diced shopping list
- 2 garlic cloves, finely sliced shopping list
- 1 tablespoon paprika (Spanish or sweet Hungarian) shopping list
- 2 small Spanish chorizo sausages, sliced thinly shopping list
- 4 cups chicken stock shopping list
- 1- 14.5 oz. can chickpeas, drained and rinsed shopping list
- salt to taste shopping list
How to make it
- Peel, de-seed and chop the pumpkin into chunks.
- Heat the olive oil in a large pot over medium heat. Add the onion and sweat for 5 mins until translucent. Add the garlic and hot pepper cook for 1 minute.
- Remove the pot from the heat and and leave for 1 minute.
- Add the chorizo and stir to coat in the onion mixture then return to the heat with a few drops of water. Cook for 2 minutes or until the chorizo begins to crisp, then add the pumpkin and stock. Bring to the boil, then turn the heat down and simmer for 15 minutes until the pumpkin is tender.
- Transfer half the soup to a blender, allowing to cool slightly, to prevent lid from flying off, then blend until smooth. Return the soup to the pot, add the chickpeas and simmer until heated through.
- Add salt to taste.
- Drizzle with Extra Virgin Olive Oil & Lime Wedge
- Serve with a nice crusty bread and butter!!!
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