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Hokkaido Pumpkin Soup with Crispy Chickpeas and Sage - photo 1
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Hokkaido Pumpkin Soup with Crispy Chickpeas and Sage

Wegetariańskie Pikantne Soups Vegetarian Dishes Vegan dishes 75 min Easy 11 wyświetleń ~28.72 PLN - (0)
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Description

Velvety and warming roasted Hokkaido pumpkin cream is the essence of autumn on a plate. Its deep orange color and natural sweetness, enhanced by roasting the vegetables, create the perfect base for aromatic additions. The dish comes from the tradition of European cream soups but has been enriched with modern elements. The earthy aroma of fresh sage pairs perfectly with the sweetness of pumpkin and carrot, creating a complex flavor bouquet. An unusual element is the crispy chickpeas, roasted with smoked paprika and cumin, which replace traditional croutons, adding not only fantastic texture but also a solid portion of plant-based protein. The soup is hearty yet light, perfect for chilly days. Serve it as an elegant appetizer or a wholesome main dish with a slice of sourdough bread.

Składniki (14)

Servings:
4
  • Hokkaido pumpkin 1000 g
  • Carrot 2.5 szt.
  • Onion 1.3 szt.
  • Garlic 4 ząbki
  • Extra virgin olive oil 0.4 łyżek
  • Vegetable broth 1000 ml
  • Ciecierzyca konserwowa 240 g
  • Fresh sage 0.5 pęczek
  • Sea salt 10 g
  • 🌿 Przyprawy
  • Papryka wędzona słodka 1 łyżeczka
  • ground cumin 0.4 łyżeczek
  • Pieprz czarny świeżo mielony 5 szczypt
  • ✨ Opcjonalne
  • Shelled pumpkin seeds 2 łyżki
  • Coconut milk (full-fat) 100 ml
💰 Szacowany koszt dania: ~28.72 PLN (7.18 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation and baking of vegetables

1

Preheat the oven to 200°C with fan (or 220°C without fan). Rinse the Hokkaido pumpkin thoroughly under running water. Place it on a stable cutting board. Use a large, sharp chef's knife to cut the pumpkin in half, from stem to base. Then, use a spoon to scoop out the seeds and fibrous flesh from the center. Cut each half into thick slices about 3-4 cm wide. The skin of the Hokkaido pumpkin is edible and becomes soft when roasted, so you don't need to peel it.

Ingredients: Hokkaido pumpkin
To safely cut a pumpkin, you can first slice off a small piece from its side to create a flat, stable base. This way, the pumpkin won't roll while you're cutting. The seeds you remove can be washed, dried, and roasted - they make a great snack.
2

Prepare the remaining vegetables. Peel the carrots using a vegetable peeler and cut them into thick slices (about 1-2 cm). Peel the onion from the outer, dry skin, cut it in half, and then cut each half into four pieces (into eighths). Peel the garlic cloves, but leave them whole - they will roast until soft and become sweet.

Ingredients: Carrot, Onion, Garlic
Try to cut the vegetables into pieces of similar size so they cook evenly. Leaving the garlic whole prevents it from burning and makes its flavor milder.
3

On a large baking sheet lined with parchment paper, spread the chopped pumpkin, carrot, onion, and garlic evenly. Drizzle generously with 3 tablespoons (about 45ml) of olive oil. Sprinkle the vegetables with one teaspoon of salt and half a teaspoon of freshly ground pepper. Tear the leaves from a few sprigs of sage and scatter them among the vegetables. Gently mix everything on the sheet with your hands to ensure the vegetables are evenly coated with oil and seasonings.

Ingredients: Hokkaido pumpkin, Carrot, Onion, Garlic, Extra virgin olive oil, Sea salt, Pieprz czarny świeżo mielony, Fresh sage
Use a large baking tray so that the vegetables are in a single layer. If they are too crowded, they will start to steam instead of roast, which will prevent them from achieving the desired caramelization and depth of flavor.
4

Place the tray with vegetables in the preheated oven. Bake for about 35-40 minutes. Halfway through baking (after about 20 minutes), open the oven and stir the vegetables with a spatula to ensure they brown evenly. The vegetables are ready when the pumpkin and carrot are completely soft (a fork should go in without resistance), and their edges are slightly browned and caramelized.

Every oven works a little differently, so check the vegetables towards the end of baking. A slight charring on the edges is desirable and will add a deeper, slightly smoky flavor to the soup.

Crispy Chickpeas

5

While the vegetables are baking, prepare the crispy chickpeas. Drain the chickpeas from the brine in a sieve or colander. Then rinse them thoroughly under cold running water. This is a key step to remove excess starch and salt. Spread the chickpeas on a clean kitchen towel or paper towel and gently dry them by rolling them slightly. The drier the chickpeas are, the crispier they will be after baking.

Ingredients: Ciecierzyca konserwowa
You can also gently rub the chickpeas in a towel to remove some of the loose skins. This is not necessary, but it may contribute to even better crunchiness.
6

Transfer the dry chickpeas to a bowl. Add 2 tablespoons (about 30ml) of olive oil, a teaspoon of smoked paprika, half a teaspoon of cumin, and half a teaspoon each of salt and pepper. Mix everything thoroughly with a spoon, ensuring that each chickpea is evenly coated with the spices.

Ingredients: Ciecierzyca konserwowa, Extra virgin olive oil, Papryka wędzona słodka, ground cumin, Sea salt, Pieprz czarny świeżo mielony
Don't be afraid to experiment with spices! You can add a pinch of chili for heat, garlic powder, or dried oregano for extra flavor.
7

Spread the seasoned chickpeas on a second, smaller baking sheet lined with parchment paper, creating a single layer. Place in the same oven where the vegetables are baking for the last 20-25 minutes of cooking. Bake until the chickpeas become golden and crispy. Halfway through baking, shake the baking sheet to ensure the grains bake evenly. After removing from the oven, the chickpeas will firm up and become even crunchier.

If you don't have space in the oven, you can roast the chickpeas after the vegetables. Be careful not to burn them - they should be golden, not dark brown. Listen - the cooked chickpeas will lightly 'pop' in the oven.

Cooking and blending the soup

8

When the vegetables are roasted, carefully remove the tray from the oven. Using a spatula, transfer all the contents of the tray – pumpkin, carrot, onion, and soft garlic cloves – to a large pot (with a capacity of at least 4 liters). If there are any tasty, browned bits left on the baking paper, scrape them off and add them to the pot as well.

Ingredients: Hokkaido pumpkin, Carrot, Onion, Garlic
Use a heavy-bottomed pot that evenly distributes heat and prevents the soup from burning while cooking.
9

Pour the vegetables in the pot with vegetable broth. Use enough to cover the vegetables. Start by pouring in about 1000 ml. Place the pot over medium heat and bring it to a boil. Then reduce the heat to the minimum, cover the pot, and simmer for about 10 minutes to allow the flavors to meld.

Ingredients: Vegetable broth
Do not pour in all the broth at once. It's better to start with a smaller amount and add more while blending to achieve the perfect creamy consistency, rather than a watery soup.
10

Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it is perfectly smooth and velvety. Move the blender up and down and in a circular motion to ensure there are no lumps. Blend for about 2-3 minutes. If the soup is too thick, add more broth and blend again.

If you are using a countertop blender, wait a few minutes for the soup to cool slightly. Fill the jar no more than halfway and cover it with the lid, leaving a small opening (e.g., propping the cap open) for steam to escape, covered with a folded towel. Blend in batches. This is very important for safety reasons - hot steam can 'pop' the lid off.
11

After blending, place the pot back on low heat. Taste the soup and season with salt and pepper if needed. If you want the soup to be even creamier (and this is an optional step), now is the time to add coconut milk. Pour it into the soup and mix well. Heat for another 2-3 minutes, but do not bring to a boil.

Ingredients: Sea salt, Pieprz czarny świeżo mielony, Coconut milk (full-fat)
Coconut milk will not only add creaminess but also mellow the flavor and add a subtle, exotic note. Remember not to boil the soup after adding the coconut milk, as it may curdle.
12

Serve the soup immediately while it is hot. Pour it into deep bowls or plates. Place a generous spoonful of crispy chickpeas in the center of each serving. Additionally, if using, sprinkle the soup with toasted pumpkin seeds. You can garnish it all with a fresh sage leaf.

Ingredients: Ciecierzyca konserwowa, Shelled pumpkin seeds, Fresh sage
Add the crispy chickpeas just before serving so they don't get soggy in the soup and maintain their wonderful texture. The soup also tastes great with a dollop of plant-based yogurt or drizzled with pumpkin seed oil.

Fun Fact

💡

Hokkaido pumpkin, also known as 'Red Kuri', originates from Japan, but its ancestors come from America. Its greatest advantage is the thin, edible skin, which becomes soft and flavorful when roasted, making preparation much easier and enriching the dish with additional fiber.

Best for

Jesienny obiad Rozgrzewająca kolacja Elegancka przystawka na przyjęciu Danie na Halloween

Tips

🍽️ Serving

Serve the soup hot, in deep bowls, preferably warmed. On top of each serving, place a generous spoonful of crispy chickpeas. For added texture, sprinkle with toasted pumpkin seeds. You can also drizzle a few drops of good quality pumpkin seed oil or olive oil for enhanced flavor and an elegant appearance.

🥡 Storage

The soup can be stored in the refrigerator in an airtight container for up to 3 days. Reheat over low heat, stirring frequently to prevent burning. Store the crispy chickpeas separately, at room temperature, in a slightly open container or paper bag, to keep them crispy for as long as possible (best on the day they are made).

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