Sprouted Chickpea & Pumpkin Soup
- 1 cup or 1 packet of Wright Sprouts chickpeas sprouts
- 2 cups grated pumpkin
- 1/2 tsp paprika
- 1/2 cup coconut milk or cream
- 1 & 1/2 cups water
- 1/2 red onion chopped
- 1 Tbsp Tamari Sauce
- 2 Tbsp olive oil
- Exta chickpea sprouts for garnish (optional)
- Greek yoghurt (optional)
- Chopped fresh coriander for (garnish optional)
Mix olive oil paprika and tamari sauce in blender, pour over grated pumpkin in a bowl and mix through to coat all over. Now spread this over a dehydrator tray and dehydrate for 2 hours on low temperature. If you don't have a dehydrator you can use your oven set at 50 degrees and leave the door slighly open, a folded teatowel jammed in the corner works for this, the oven is very low but make sure the teatowel is not hanging inside the oven. This is an important step of this recipe and really does enhance the flavor, but it can be skipped if you don't have the time or equipment.
In your high powered blender put the dehydrated pumpkin, chickpeas, onion and water,(if you have skipped the previous section add the olive oil, paprika and tamari sauce) blend until well blended, add the coconut milk and bend again. Leave to stand in the blender for 10 minutes to alow the flavor to meld through. This is a thick soup but if required add more water.
If you have a soup maker /blender or a Vita Mix or the like and you can leave your blender running and continue to blend until the soup warms, but it is a raw soup and should not be heated above 50 degrees.
Pour into serving bowls and garnish with chickpea sprouts, greek yoghurt and fresh corriander.