Pumpkin Soup With Millet, Corn And Chickpeas (Vegan)

It’s been a long since we’ve tasted something pumpkin!

I’m fond of pumpkin. What about you?

Today we’re cooking a delicious pumpkin soup with corn, millet and chickpeas.

A stylish, fragrant, slightly sweet and most important, easy to cook.

If you want to make a more healthy option without gluten, then I advise you to replace the millet with quinoa.

Tasty and healthy!

I assure you that everyone will like this soup. It’s so bright and beautiful.

Ready? Set?

Let’s go cooking!

We will need:

4 cups (1 cup -250 ml.) of water or vegetable broth

1 cup of raw pumpkin (I use butternut squash)

1 carrot

1/2 stick of celery

1 clove of garlic

4 tbsp. of millet or quinoa

1/2 cup of frozen corn

5 tbsp. of boiled chickpeas

1 tsp. of rice or any other light and tender vinegar or lemon juice

1 tsp. of honey with a neutral flavor

Fresh or dry greens, cilantro to taste

Black pepper and salt to taste

Vegetable oil for frying

Cut pumpkin, celery, carrots.

Cut the garlic.

Put everything in a saucepan and fry in vegetable oil for several minutes., There will be broth added later (to avoid washing it twice).

Add honey, salt, vinegar, pepper.

Pour in the broth, add the millet and cook until it is ready.

Add the corn.

Add the already cooked chickpeas.

At the very end, add the fresh greens. If you use dry greens, it is better to add them earlier – at the time of adding the millet.

Cook it a little more, cover with a lid and let it brew.

Done!

Very tasty, satisfying and just beautiful!

Bon appetit!