Chickpea and Pumpkin Soup : Warm Up with this Recipe!…
Chickpea and pumpkin soup is an autumnal first course, combining both Chickpea Recipes and Pumpkin Recipes. If you know me well, you know I absolutely love both ingredients, and I’ve fallen in love with this soup! After preparing Pumpkin Velouté and Chickpea Soup, I decided it would be a brilliant idea to combine the two recipes, and I have to say, it turned out incredibly delicious. Chickpea and pumpkin soup is perfect as an Autumn First Course, and you can serve it piping hot or at room temperature. You can make it more brothy and add some pasta for a texture similar to Milanese Pumpkin Soup, or you can keep it thicker, almost like Maltagliati and Chickpeas.
Ingredients:
- 600 ml (2 1/2 cups) vegetable broth
- 500 g (1 lb) pumpkin
- 300 g (10 oz) pre-cooked chickpeas
- 1 onion
- Extra virgin olive oil
- Salt
- Rosemary
How to prepare Chickpea and Pumpkin Soup:
Chickpeas to use:
- Canned chickpeas: Drain and rinse under running water.
- Dried chickpeas: Soak in cold water for 24 hours, then boil in lightly salted water for 1 hour.
Pumpkin variety:
- Any pumpkin variety works. Delica pumpkin is preferred for a creamier soup, but others are fine too.
Preparing the pumpkin:
- Clean the pumpkin and remove the seeds.
- Peel off the skin and cut into small pieces.
Making the soup:
- In a pot, heat two tablespoons of extra virgin olive oil.
- Add half a finely chopped onion and sauté for a minute.
- Add the pumpkin pieces and cook for 5 minutes.
- Pour in the vegetable broth.
- Cook the pumpkin until soft (about 20 minutes).
- Blend with an immersion blender, leaving it slightly chunky if desired.
- Add a sprig of rosemary and the drained chickpeas.
- Stir and cook for 10 minutes.
- Adjust salt if needed.
- Season with extra virgin olive oil and freshly ground black pepper, if desired.
Bon Appetit!
