Preheat oven to 215 degrees, line baking sheet with parchment paper. Remove seeds from pumpkin and cut into coarse pieces.
FOR THE CRUSHY CHICKER BEANS, add chickpeas, oil, curry powder and salt a bowl and mix well once. Spread on the baking sheet and put in the oven. Bake for 20 minutes until golden brown and crisp.
265 g Chickpeas - drained**, 15 ml Frying and baking oil, 1 TL Curry powder*, Sea salt to taste
FOR THE BUTTERNUT CHICKEN S UPPLE, heat a large pot of frying oil on the stove. Sauté onion until translucent.
30 ml Frying oil or other high heat oil, 1 Piece white onion or 2 shallots, 2 Piece Garlic cloves
Add curry powder, cinnamon, chili and nutmeg and stir once.
2 TL Curry powder, ½ TL Cinnamon, 1/4 TL Chili powder or a Bird Eye Chili, 1 Pinch of nutmeg
Add butternut squash pieces and continue stirring until well combined. Add maple syrup, sea salt and black pepper.
750 g Butternut squash, 30 ml maple syrup, Sea salt to taste, black pepper to taste
Deglaze with vegetable broth and bring to a boil. Once the soup boils, turn down to medium heat and simmer for 15 minutes.
1000 ml vegan vegetable broth
When the cooking time is over, put the soup in a blender with the soaked cashews. Please work carefully as the liquid is very hot, add cashews and blend until a creamy soup is formed. If blender is not large enough, puree in two steps. Alternatively, use a wand or other hand mixer.
Divide soup into plates, serve (optional) with spelt rolls and enjoy! Keeps up to 2 days covered in the refrigerator, frozen up to 4 weeks. Is very suitable for reheating.