Butternut Squash and Chickpea Soup with Saffron and Pecorino - cooking and recipes blogs

Butternut Squash and Chickpea Soup with Saffron and Pecorino



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

This nourishing soup is made with butternut squash, chickpea, coconut cream, Italian hard cheese, and plenty of fresh ginger and saffron. It?s robust, has a lovely silky texture and super tasty. Serve this as a starter for a dinner party or a filling supper with crusty buttered bread when you need a bit of comfort. This soup keeps well in the fridge and is easy to freeze.

1 Garlic clove, chopped
1 pc 3-inch Fresh ginger root, peeled and thinly sliced
50 g Butter, coconut oil or olive oil
0.2 g Saffron powder
600 g Butternut squash, peeled, deseeded and roughly chopped
500 ml Homemade broth (vegetables, chicken or beef)
150 g Cooked chickpeas, drained and rinsed well under running water 300 ml Coconut cream
Salt andfreshly cracked black pepper
A large pinch of nutmeg
50 g Pecorino, grated
Pumpkin seed oil for garnish
Chives for garnish
Pepitas for garnish

In a large heavy saucepan, sauté garlic and ginger in the butter over a low heat until aromatic. Add the saffron, pumpkin and half the broth, then cook over a low heat, with the lid on, until the pumpkin is almost cooked.
Add the cooked chickpeas, the remaining broth, coconut cream and plenty of cracked black pepper. Bring to a boil, then reduce to a simmer, with the lid on, and cook for about 15 minutes.
Use an immersion blender to process the soup until smooth. Season with salt, then add nutm...
Fuente de la noticia: angiesrecipes
URL de la Fuente: http://angiesrecipes.blogspot.de/

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