Cauliflower and turmeric soup with crispy chickpeas

To prepare the velvety cauliflower and turmeric soup with crispy chickpeas, clean the cauliflower, obtaining the florets 1. Cut the pumpkin into wedges, peel it 2, remove the seeds and internal filaments, and then cut it into cubes of about 3/4 inch 3.

Peel the potatoes and cut them into cubes of about 3/4 inch 4. Clean the leeks, keeping aside the green part, then slice them 5, rinse them under running water 3, and drain them.

Cut the green part of the leeks into pieces 7, rinse them, toast them in a pot with a little oil for a few minutes 8, add 2 cups of water 9.

Simmer for twenty minutes 10. In a large pot, heat the oil, add the potatoes 11 and the cauliflower 12, and sauté for about 5 minutes.

Add the pumpkin 3 and the leek 14, sauté everything together, after 5 minutes season with salt, and pour in the leek broth 15.

Cover with the lid 16 and continue cooking for about 15 minutes. After the 15 minutes, remove the lid from the vegetables and let the preparation dry 17. Blend the vegetables with an immersion blender 18.

You should obtain a smooth cream 19. Meanwhile, in a bowl, season the drained chickpeas with black pepper, turmeric 20, and salt. Transfer them to a baking tray lined with parchment paper 21, roast in a preheated fan oven at 390°F for 20 minutes.

The chickpeas should be golden brown 22. Serve in dishes with a sprinkle of turmeric and black pepper 23 and garnish the velvety soup with the crispy chickpeas.