saffron

Pumpkins are used quite a lot in Moroccan cuisine to make various stews and soups. I was having leftovers of pumpkin puree from pumpkin and decided to make soup from it, using classic Moroccan spices and chickpeas pan-roasted as an interesting crunchy addition.

Preparation time: 15 minutes
Level: easy
Quantity: for two to four

Ingredients:
About 1L of pumpkin puree
200 ml whipped cream
Salt and freshly ground black pepper
A pinch of saffron
1 teaspoon ground cumin
Greek yogurt to serve
One 400 ml jar of chickpeas
2 tablespoons oil for frying
0.5 teaspoons ground cumin to flavor chickpeas

Preparation:
1. Use or prepare previously prepared pumpkin puree: Cut the pumpkin in half, cover the oven pan with parchment paper and place the halves of the pumpkin cut side down on the oven pan. Preheat the oven to 200 degrees for about 1 hour, leave the oven to stand, and let the pumpkin continue to simmer. Scrape the pumpkin mass with a spoon into a bowl and crush with a hand mixer. It is quite watery, no need to add extra water.
2. Pour the pumpkin puree into the cooking pot, add the whipped cream. Bring to a boil over medium heat. Season and cook for a few minutes.
3. Drain the chickpeas to dryness, pour into a pan, and fry until lightly crispy with a little oil. Add the cumin and, if desired, a little salt.
4. When serving, lift the soup into a bowl, add the roasted chickpeas, shake a little more saffron and cumin powder on top of the soup. Serve with Greek yogurt
Ready !!