Lovely colour, delightful, rich taste and great satiety with low calories!
Cut the pumpkin into small pieces and put it into a pot with water. Cook until tender.
While the pumpkin is cooking, place the sliced tomatoes, garlic, basil leaves, rosemary, and feta cheese in the tin, drizzle with extra virgin olive oil (~3 g), and bake in a preheated oven at 180 °C for ~25 minutes.
Once the pumpkin is soft, add the roasted tomatoes and feta cheese and puree with a blender until smooth. Add the rinsed chickpeas and bring everything to the boil again. The chickpeas can also be roasted in the oven with various spices (sweet paprika, chilli, garlic, etc., and oil) and then added to the soup. Be careful with the salt, as Feta cheese is salty on its own.
Finished product weight 2277
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
