Pumpkin and Chickpea Soup (ТӀухумаш)
This traditional Chechen soup, ТӀухумаш (Pumpkin and Chickpea Soup), is a hearty and flavorful dish that is perfect for the colder months. The combination of pumpkin and chickpeas creates a creamy and satisfying soup that is both nutritious and delicious.
Ingredients
- 1 small pumpkin, peeled and diced
- 1 cup cooked chickpeas
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the diced pumpkin, cooked chickpeas, cumin, paprika, salt, and pepper to the pot. Stir to combine.
- Pour in the vegetable broth and bring the soup to a boil.
- Reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the pumpkin is tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
- Adjust the seasoning if necessary, and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 40 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 10g
- Carbohydrates
- 35g
- Fat
- 8g
Supplies
Large pot Immersion blender or regular blender
Tools
Cutting board Knife Wooden spoon
Serving suggestions
ТӀухумаш (Pumpkin and Chickpea Soup) can be served with a dollop of yogurt or a sprinkle of fresh herbs for added flavor.
Tips & tricks
For a creamier texture, you can add a splash of coconut milk before blending the soup.
Cost
$10