Warm pumpkin mush with chickpeas

I have made a RAW pumpkin soup last season and now I had my own pumpkins in the garden, so the time came to make something new - cold and rainy weather calls for warm food that satiates and comforts. I made this pumpkin cheesecake yesterday and half of the pumpkin was left over. So I decided to try something new - instead of potato mush - a pumpkin mush. And to make it even more satiating i added some canned chickpeas. They are not RAW, I know, but beans are the exception out of necessity, because most of them is not good to eat RAW, but they do have so many benefits for our bodies, that we should not forget them. Did you know that the resistent starch from beans is the only one that reach the far end our intestines? Those bakterias living there also need to eat 🙂

IMG_20211111_114019218

Ingredients:

  • 3 cups pumpkin
  • 2 Tbsp tahini
  • piece of ginger root
  • 1 Tbsp lemon juice
  • 1/2 tsp nutmeg
  • 1/2 tsp white peppar
  • 1 Tbsp vegetable stock powder
  • 1/2 cup water

 

Take 3 cups of nicely chopped pumpkin and blend it in a high speed blender together with the tahini sauce and the spices. Add the water if necessary, but make sure you do not make a soup out of it instead 🙂

Either you can blend it untill warm, and add the chickpeas afterward or you place it in a slowcooker or in a water bath in the owen at 45 degrees Celsius (118 F) and leave it there for couple of hours together with the chickpeas that you stirred into the mush

Serve with teriyaki sauce and some red peppar if you wish 🙂