Ingredients

The following ingredients have 2 Servings
  • 3 cups water (750 ml)
  • 2 cloves of garlic
  • 1/2 chopped onion
  • 1/4 chopped green bell pepper
  • 1/4 red bell pepper
  • 1/2 chopped tomato
  • 2 tbsp tomato paste
  • 1 chopped medium potato
  • 2 cups chopped raw pumpkin (230 g)
  • 2 tsp sweet paprika
  • 1/2 tsp ground ginger
  • 1 tbsp extra virgin olive oil
  • 15 oz cooked or canned chickpeas (425 g)
  • Fresh parsley for garnish

Instruction

  • Pour the water in a large pot and bring it to a boil. Then add the garlic, onion, red and bell pepper, tomato and tomato paste. Cook over medium-high heat for about 5 minutes.
  • Place the soup in a blender and blend until smooth. Then pour it in the pot again.
  • Add the potatoes and cook over medium-high heat for 10 minutes.
  • Add the pumpkin and cook for 15 or 20 minutes more or until it's soft. The time may vary depending on the type of pumpkin you're using.
  • Add the sweet paprika, the ginger and the oil and stir.
  • Add the chickpeas and cook for another 5 minutes.
  • Serve hot. I also added chopped fresh parsley for garnish (optional).