Creamy potato and pumpkin soup with chickpeas

Instructions

1. Peal the potatoes and cut into small pieces. Slice the onion. Put them in a saucepan and enough water to cover. Bring to the boil and cook for 20 minutes until vegetables are cooked. Add the baked pumpkin. Cook for further 5 minutes and puree them along with the liquid they cooked in.
2. Add a bit of water if necessary and season with salt and pepper. Add thyme leaves and rosemary.
3. Drain the chickpeas and stir into potato and pumpkin soup.
4. When serving top each serving with minced thyme and rosemary. Sprinkle over some red pepper flakes.
5. Bon app!

• Servings : 4
• Ready in : 30 Minutes
• Course : Appetizers, Main courses
• Recipe Type : 90 day diet, beef, From dinner-to lunchbox, recipes for winter, Soups
• Ingredient : Chickpeas, Ground black pepper, Olive oil, Onion, Potatoes, Pumpkin, Red pepper flakes, Rosemary dry, Salt, Thyme, Thyme leaves, Печена тиква