Unleash fall flavor: Pumpkin soup with crunchy chickpeas

In the fall, pumpkin rules the kitchen. It is used in many dishes, both sweet and savory. However, we most often make soup with it. It works perfectly for elegant dinners as well as everyday meals. Every time it can be different thanks to the toppings.

The main ingredient of the soup is, of course, pumpkin. The Hokkaido variety is often recommended. It is known for its high content of beta-carotene, or provitamin A. You will also need vegetable broth, cream, and spices for the soup. Pumpkin has a mild taste, sometimes even bland for some, which is why toppings are so important for this dish.

To enhance the flavor of pumpkin soup, it's worth adding spices that are not usually used in traditional soups. Turmeric, ginger, and cinnamon add a spicy aroma. Orange juice also works well, giving the dish a fruity, fresh taste.

However, even more crucial to the flavor are the toppings added to the finished soup. Most often, these are pumpkin seeds, which naturally associate with this soup. We also frequently use croutons, nuts, or almond flakes. Some people like a meaty accent, such as bacon chips.

This fall, I've discovered another addition that I really enjoyed. Roasted chickpeas are pleasantly crunchy and slightly spicy, and they pair well with the flavor of pumpkin soup. You can prepare them in the oven before the soup is done cooking. Roasted chickpeas are also a great snack. They can replace traditional chips and are suitable for salads.

Ingredients:

• 5 oz canned chickpeas,
• 2 tablespoons canola oil,
• salt,
• hot paprika,
• garlic or other favorite spices to taste.

How to prepare:

1. Drain the chickpeas in a strainer, rinse, and dry them.
2. Then place them in a bowl, add oil and spices. Mix thoroughly.
3. Spread the chickpeas evenly on a baking sheet lined with parchment paper.
4. Place in an oven preheated to 350 degrees Fahrenheit. Bake for about 30-40 minutes. You can stir them during baking.

...