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Thai Pumpkin Soup With Peanut Butter Roasted Chickpeas [Vegan, Gluten-Free]
A bowl of warm, spicy and creamy soup is always the answer. A taste explosion with ingredients from Thailand!
Ingredients You Need for Thai Pumpkin Soup With Peanut Butter Roasted Chickpeas [Vegan, Gluten-Free]
How to Prepare Thai Pumpkin Soup With Peanut Butter Roasted Chickpeas [Vegan, Gluten-Free]
- Heat a large saucepan to medium heat, melt coconut oil, sprinkle onion and garlic for 3 minutes.
- Add all spices, turn it around and let it boil for 1 min.
- Add pumpkin, stir it around and let it fry for another 1 min.
- Pour the broth, bring the soup into the boil and simmer for 15 minutes.
- Heat a pan up to medium heat, melt some coconut oil and raise the chickpeas for 5-7 minutes. Turn around in the way.
- Add tamari and peanut butter, turn it around until the peanut butter is advantageous and let it fry for another 5-7 minutes.
- Blend the soup evenly and creamy and taste it with lime juice and salt and pepper.
- Season soup in bowls and top it with coconut milk / soy yogurt, peanut butter roasted chickpeas, coriander and chili.
Nutritional Information
Per Serving: Calories: 289 | Carbs: 53 g | Fat: 7 g | Protein: 11 g | Sodium: 556 mg | Sugar: 13 g
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