Pumpkin and chickpea cream is a simple and delicious recipe. The recipe I want to tell you about today is a perfect Chickpea and Pumpkin Soup for these cold autumn days. A creamy and velvety Pumpkin Cream with chickpeas for a warm and comforting treat. For chickpeas, you can use either canned chickpeas or you can cook them yourself in advance. If you choose to use dried chickpeas, soak them the night before with a little baking soda to make them more tender and digestible. I suggest you also read my recipe on How to cook chickpeas perfectly. This recipe is perfect for warming us up on the cold evenings that have now arrived and when you crave something warm to eat to warm your body and pamper yourself. If you also love pumpkin, this is a recipe not to be missed. And if you add some bread croutons, the dish will be perfect and complete. Have I already convinced you to prepare this Pumpkin and Chickpea Velouté? Let’s run to the kitchen right away
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: For 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 239.97 (Kcal)
- Carbohydrates 32.58 (g) of which sugars 3.85 (g)
- Proteins 7.93 (g)
- Fat 8.54 (g) of which saturated 1.68 (g)of which unsaturated 2.98 (g)
- Fibers 5.38 (g)
- Sodium 410.32 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chickpea and Pumpkin Soup
- 2 cups cooked, boiled chickpeas
- 3 cups pumpkin (cleaned)
- 2.5 cups vegetable broth
- to taste extra virgin olive oil
- 1 white onion (medium)
- 2 sprigs rosemary
- to taste salt
- 5 oz bread croutons
What you need to prepare Chickpea and Pumpkin Soup
- Immersion Blender
How to prepare Pumpkin and Chickpea Soup
Clean the pumpkin by removing the peel, seeds, and inner fibers. Then cut it into cubes. Pour 3 tablespoons of extra virgin olive oil, the thinly sliced onion, and the pumpkin into a saucepan. Cook over medium heat for 4-5 minutes, stirring often with a wooden spoon.
Drain the chickpeas from the storage liquid. If using home-cooked chickpeas, remove most of the liquid. Add the chickpeas to the saucepan with the pumpkin and stir. Pour the vegetable broth into the saucepan, season with salt, and simmer over medium heat for about 20 minutes.
Take a few spoonfuls of pumpkin and chickpeas with a ladle and set them aside. Use an immersion blender to purée the rest. Serve the Pumpkin and Chickpea Cream by dividing it into 4 plates and adding a portion of non-puréed chickpeas and pumpkin to each plate. Finish the dishes with some rosemary and a drizzle of extra virgin olive oil.
I prepared the bread croutons using slices of sandwich bread. I removed the crust and cut them into small squares. I placed them on a baking sheet and drizzled them with extra virgin olive oil. Then I added some aromatic herbs. You can cook them in the oven, in a fryer, or even in a pan. I cooked them in an air fryer at 365°F for 8-10 minutes.
Loredana’s Tips
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If there’s any Pumpkin Cream left over, store it in a container in the fridge for one day.
For a creamier dish, you can add 150 grams of crescenza or spreadable cheese like Philadelphia or stracchino at the end.
Also read my recipe for Pumpkin and Potato Cream
