Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 (14.5 ounce) can diced tomatoes
- 4 cups vegetable broth
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (15 ounce) can pumpkin puree
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
Special Equipment Needed:
- Large pot
- Blender or food processor
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the tomato paste, cumin, smoked paprika, chili powder, coriander, and cayenne pepper. Cook for 1 minute, stirring constantly.
4. Add the diced tomatoes, vegetable broth, chickpeas, and pumpkin puree. Bring to a boil, then reduce the heat and simmer for 15 minutes.
5. Remove from the heat and let cool slightly.
6. Transfer the soup to a blender or food processor and blend until smooth.
7. Return the soup to the pot and stir in the lemon juice, parsley, and salt and pepper, to taste.
8. Simmer for an additional 5 minutes.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 6 servings
Nutritional Information:
Calories: 203
Fat: 6 g
Carbohydrates: 30 g
Protein: 8 g
Substitutions for Ingredients
- Olive oil can be substituted with coconut oil or vegetable oil.
- Onion can be substituted with shallots or leeks.
- Tomato paste can be substituted with tomato sauce.
- Smoked paprika can be substituted with regular paprika.
- Chickpeas can be substituted with white beans or black beans.
- Pumpkin puree can be substituted with butternut squash puree.
Variations:
- Add 1 cup of cooked quinoa for added protein.
- Add 1 cup of cooked rice for added texture.
- Add 1/2 cup of cooked bacon for added flavor.
- Add 1/4 cup of chopped fresh cilantro for added flavor.
Tips and Tricks:
- For a creamier soup, add 1/2 cup of coconut milk or heavy cream.
- For a spicier soup, add more chili powder or cayenne pepper.
- For a thicker soup, add 1/4 cup of cornstarch or arrowroot powder.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a pot over medium heat until warmed through.
Presentation Ideas:
Serve with a dollop of sour cream or Greek yogurt and a sprinkle of fresh parsley.
Garnishes:
- Sour cream or Greek yogurt
- Chopped fresh parsley
- Chopped fresh cilantro
- Chopped fresh chives
- Toasted pumpkin seeds
Pairings:
- Grilled cheese sandwich
- Roasted vegetables
- Salad
Suggested Side Dishes:
- Baked sweet potatoes
- Roasted Brussels sprouts
- Roasted cauliflower
Troubleshooting Advice:
- If the soup is too thick, add more vegetable broth to thin it out.
- If the soup is too thin, add more pumpkin puree to thicken it up.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Bundevara is a traditional Serbian dish made with pumpkin and chickpeas. It is typically served as a soup, but can also be served as a stew.
Flavor Profiles:
This soup has a smoky, spicy flavor with a hint of sweetness from the pumpkin.
Serving Suggestions:
Serve this soup with crusty bread or a side salad for a complete meal.
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Region: Serbian