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    Mr. Pumpkin returns to the table

    We will not be long in coming. We celebrate autumn with a comfortably warm and healthy stew. The recipe for the pumpkin-chickpea stew with coconut milk and warming spices comes from our food blogger Lena.

    Soulfood October

    When the evenings become more and more chilly, the table can get warmer and more rustic. We prefer to have it really cosy. With this soul food we magically create an autumnal atmosphere on the dining table. The hot soup with delicious garnish warms from the inside and tastes slightly sweet, aromatic and fresh. So go ahead, get Mr. Pumpkin and heat him up.

    Kuerbissuppe

    The recipe to spoon yourself happy

    Ingredients (for 4 portions)

    • 2 cloves of garlic
    • 1 shallot
    • 2 cm ginger root
    • 4 ripe tomatoes
    • 1 Hokkaido pumpkin
    • 2 tablespoons tomato paste
    • 80 g dates, roughly chopped
    • 300 g chick peas, cooked
    • 400 ml coconut milk
    • 1 tsp cinnamon, ground
    • 2 teaspoons Tandoori Masala spice
    • ½ organic lemon, juice and some grated
    • 1 tablespoon coconut oil
    • salt, pepper from the mill

    Topping

    • 1 avocado
    • 4 tablespoons pumpkin seeds
    • 150 g cream fraiche
    • 2-3 fresh thyme twigs
    • ½ organic lemon, juice and grated
    • salt, pepper from the mill

    Preparation

    1. Peel and finely chop the garlic, shallots and ginger.
    2. Heat the coconut oil in a large pot and sauté everything in it until translucent.
    3. Cut pumpkin and tomatoes into large cubes. Put the vegetables into the pot and sauté them (about 5 minutes) - stirring every now and then.
    4. Add salt, pepper, cinnamon and Tandoori Masala and season well. Then add the tomato paste, dates and chickpeas and roast them again briefly. Pour water over it, so that everything is just covered.
    5. Cover the stew and let it simmer for 20 minutes.
    6. Add the coconut milk and simmer for another 10 minutes.
    7. Remove 1/3 of the pumpkin and the chickpeas from the pot. Finely puree the rest. Add salt, pepper and lemon juice to taste.
    8. Put the garnish back into the soup or serve it separately.
    9. For the topping, cut the avocado into cubes and sprinkle with lemon juice. Mix the crème fraiche with lemon grated lemon, some juice, thyme, salt and pepper.
    10. Serve the stew while hot and garnish as desired with a splash of lemon crème fraiche, diced avocado and pumpkin seeds.

    Bon Appetit

    Text and imagery: Food Blogger Lena from Mein leckeres Leben

    Kuerbissuppe angerichtet