PUMPKIN SOUP

Ingredients for 4 - 6 portions:
1 cup chickpeas *, soaked overnight in 4 cups of water
3 pieces of kombu chunks *
1-2 tablespoons of olive oil *
3-5 cloves of garlic
2 onion cut in quarters
1 parsnip root cut in big chunks
1 orange or green pumpkin * cut in big pieces, keep the seeds for the following spring to grow your own ;-)
white sea salt to flavour
1 bag shitake-kombu dashi *
shiro miso * to taste
nanami togarashi * (chilli pepper) to your liking
fresh ginger juice
leek, fennel, yarrow, dandelion leaves or other greens to garnish

* Tampopo Foods product

Step by step:
1. Discharge the soaking water from the chickpeas, add twice as much fresh water and then cook with kombu for at least 75 minutes in a pressure cooker (or 2 - 2,5 hours in a regular pan). For the best result, you need the chickpeas to be buttery soft.
2. Fry the vegetables in olive oil, starting with garlic and onion, then add parsnip and pumpkin. Add a pinch of salt while stirring.
3. Cover the vegetables with water until 3/4 full, bring to a boil and simmer for 20-30 minutes until the veggies get soft and sweet.
4. Blend smooth with a hand blender.
5. Add chickpea with part or all of its cooking juice, depending on how thick you like your soup.
6. Add more salt, the shitake-kombu dashi, chilli, ginger juice and shiro miso to your liking and stir gently. Let rest on a low flame or flame deflector for another 5-10 minutes.
7. Serve with finely chopped green garnish.

Tips:
If you do not have the time to cook the chickpea yourself, buy organic ready-to-use chickpea in a can or jar. Handy!
Use white beans, barley or hato mugi instead of chickpeas. Delicious!


SHOP HERE your ingredients.