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  2. Recipes
  3. Chickpeas and pumpkin soup

Chickpeas and pumpkin soup

Ȑ
Difficulty
Low
ȑ
Time
33 min
&
Author
lorem ipsum

Ingredients

Servings: 2
Makes:

4 tbsp. tomato puree
 bunch parsley
 tsp. ground cumin
1 as needed celery
220 grams tinned chickpeas
1 as needed onion
1 as needed yellow pepper
2 cloves garlic
2 tbsp. olive oil
400 ml vegetable stock
600 grams hokkaido pumpkin
 to taste iodized salt
 as needed seductive


Instructions

STEP 1/6

Remove the garlic and onion and chop with the Multiquick 5 Baby MQ 20 chopper attachment. Afterwards, wash the celery, clean and cut into large pieces, then 5 Baby MQ chop 20 chopper attachment with the Multiquick

Parents can, if necessary, add salt at the table. But you might also try yourself to reduce your salt intake and thus to be a role model. they simply use but instead more parsley!
STEP 2/6

Cut the pumpkin into bite-size pieces. Wash the peppers, freed from the stalks and seeds, then cut into cubes.

STEP 3/6

Heat the olive oil in a saucepan and sauté onion, garlic and celery. Somewhat later, fry the pumpkin and diced peppers. Season with cumin, pour the broth and let it simmer for 15 minutes, so squash and peppers are tender.

STEP 4/6

Meanwhile, the chickpeas Drain and place in the blender jar. With the Multiquick 5 Baby hand blender to form a homogeneous mash puree and stir it together with the tomato puree to the soup.

STEP 5/6

Wash the parsley, pluck the leaves from the stems and the Multiquick 5 Baby MQ chop 20 chopper attachment.

STEP 6/6

The soup taste mild with salt, pepper, paprika and cumin. Spread on plates and sprinkle with parsley.

  1. Back to homepage
  2. Recipes
  3. Chickpeas and pumpkin soup

Chickpeas and pumpkin soup

Ȑ
Difficulty
Low
ȑ
Time
33 min
&
Author
lorem ipsum
Servings:2
Makes:

Ingredients


4 tbsp. tomato puree
 bunch parsley
 tsp. ground cumin
1 as needed celery
220 grams tinned chickpeas
1 as needed onion
1 as needed yellow pepper
2 cloves garlic
2 tbsp. olive oil
400 ml vegetable stock
600 grams hokkaido pumpkin
 to taste iodized salt
 as needed seductive

Instructions

STEP 1/6

Remove the garlic and onion and chop with the Multiquick 5 Baby MQ 20 chopper attachment. Afterwards, wash the celery, clean and cut into large pieces, then 5 Baby MQ chop 20 chopper attachment with the Multiquick

STEP 2/6

Cut the pumpkin into bite-size pieces. Wash the peppers, freed from the stalks and seeds, then cut into cubes.

STEP 3/6

Heat the olive oil in a saucepan and sauté onion, garlic and celery. Somewhat later, fry the pumpkin and diced peppers. Season with cumin, pour the broth and let it simmer for 15 minutes, so squash and peppers are tender.

STEP 4/6

Meanwhile, the chickpeas Drain and place in the blender jar. With the Multiquick 5 Baby hand blender to form a homogeneous mash puree and stir it together with the tomato puree to the soup.

STEP 5/6

Wash the parsley, pluck the leaves from the stems and the Multiquick 5 Baby MQ chop 20 chopper attachment.

STEP 6/6

The soup taste mild with salt, pepper, paprika and cumin. Spread on plates and sprinkle with parsley.

Notes

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