Pumpkin and spinach soup

The pumpkin and spinach soup is a delicate dish prepared with garlic, tomatoes, spinach, chickpeas and lots of fragrant spices. Except for the chickpeas, all the ingredients are blended together giving a warm wonderful and aromatic cream. Perfect for these days of winter!
You can serve pumpkin soup with olive oil and accompany with toasted croutons.





Ingredients:

Half butternut pumpkin
250g of peeled hole (or diced) tomato
Clove of garlic
Bunch of fresh spinach or 250g of frozen spinach
100g of chickpeas
Salt, allspice, nutmeg, chilli and white pepper

Sauté the garlic in a spoon of olive oil in a pot, dice the tomatoes and cook with the garlic for about 15 minutes.
In the meanwhile cut the pumpkin in big cubes then add it to the tomato sauce. Let it cook for half hour covered. Wash and cut the spinach then add into the pot, cover it and let it cook for 10 more minutes. Take the pot out of the heat and blend the mixture using an immersion blender. Put the pot back onto the stove and add the chickpeas. If the soup looks to liquid for your taste let it simmer for awhile until it is of the right texture.
Add the spices and serve it hot with croutons. Enjoy your delicious soup.