Squash and ginger soup with coconut milk and roasted chickpeas

Name: Squash and ginger soup with coconut milk and roasted chickpeas
Prep time: 20 min
Total time: 50 min
Yield: 4 people
Ingredients: 1.000 g butternut squash; 400 g chickpeas; 400 ml coconut milk; 30 g fresh ginger; 1 onion; 2 cloves garlic; 800 ml vegetable stock; 1 tsp turmeric; 2 tsp ground cumin; 1 tsp smoked paprika; 2 tbsp lime juice; 3 tbsp olive oil; to taste salt and pepper

Smooth soup with a crunchy topping

Active: 20 min Waiting time: 30 min 500 kcal per person 13 g protein per person Lunch

Shopping list for this recipe

Protein source: chickpeas · Carb source: butternut squash

freezer oven season: autumn soy-free nut-free

Ingredients for 4 people

1.000 g butternut squash, peeled, diced
400 g chickpeas, canned, drained and patted dry
400 ml coconut milk, canned
30 g fresh ginger, peeled and grated
1 onion, finely chopped
2 cloves garlic, cloves, crushed
800 ml vegetable stock
1 tsp turmeric
2 tsp ground cumin
1 tsp smoked paprika
10 tbsp lime juice
3 tbsp olive oil
to taste salt and pepper

Method

Preheat the oven to 200 degrees.
Mix the chickpeas with 1 tbsp of olive oil, the smoked paprika and 1 tsp of cumin. Spread them out on a baking tray.
Roast the chickpeas for 30 min until crispy. Shake the tray halfway.
Meanwhile heat 2 tbsp of olive oil in a soup pot. Fry the onion for 4 min until translucent.
Add the garlic, ginger, turmeric and the rest of the cumin. Fry for 1 min.
Add the squash cubes and the stock. Cook for 20 min until the squash is soft.
Blend the soup smooth. Stir in the coconut milk and warm through for another 2 min without boiling.
Season with lime juice, salt and pepper. Spoon the roasted chickpeas over it just before serving.

Tip

Roast a bigger batch of chickpeas: they stay crispy for two days in an open bowl and also go on a salad. For more protein, blend a second can of chickpeas into the soup.