Festive autumn soup with chickpeas and pumpkin, the comfort food for the whole family,
warming the heart, perfect for cool evenings.
This soup combines the velvety sweetness of pumpkin with the earthy and nutritious texture of chickpeas.
Enriched with aromatic herbs and a drizzle of extra virgin olive oil, it is a simple, genuine, and incredibly satisfying balance of flavors.
This soup is also a health booster: chickpeas are an excellent source of plant-based proteins and fiber, aiding digestion and satiety. Pumpkin, rich in vitamin A and antioxidants, contributes to eye health and the immune system. It’s a complete, nutritious, and low-fat meal.

Recipe for pot and also with the Bimby

Thought for you:

Cost: Very economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Boiling, Cooking with kitchen robot
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

316.54 Kcal

calories per serving

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Energy 316.54 (Kcal)
Carbohydrates 36.25 (g) of which sugars 5.31 (g)
Proteins 12.01 (g)
Fat 13.55 (g) of which saturated 1.39 (g)of which unsaturated 0.05 (g)
Fibers 9.90 (g)
Sodium 126.52 (mg)

Indicative values for a portion of 250 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

Let’s go shopping

2 1/2 cups pumpkin (cubed)
3 1/2 cups cooked, boiled chickpeas (or canned)
1 stalk celery
1/3 cup carrot
1/3 cup onion
1 sprig rosemary
2 teaspoons bouillon cube (vegetable)
3 tablespoons extra virgin olive oil
to taste salt
to taste pepper (or chili)
to taste water (from chickpea cooking)

Autumn Soup with Chickpeas and Pumpkin

Tools

What I need to prepare

1 Knife
1 Pot or the Bimby
1 Cutting board

Steps

Preliminaries for the preparation of

First, clean the pumpkin and cut it into small cubes,
prepare the mixture
Take a casserole, add a few tablespoons of oil and sauté finely chopped celery, carrot, and onion.
Subsequently, add the pumpkin and cook for about 5 minutes.
Then add the chickpeas or other legumes of your choice, along with the preservation water if you are using canned chickpeas, or about 1 1/4 cups of boiling water if you cooked the chickpeas at home.
Add the vegetable bouillon, and flavor with a sprig of rosemary, pepper, and spices to taste.
Cook on low heat for about 10-15 minutes.,
Once ready, you can choose to serve your soup as is, blend it completely or half, or accompany it with typical pasta for soups (e.g., ditalini). In this case, in Sicily, we do not cook the pasta separately but extend the soup with broth or simple water, and when it boils, we add the pasta and cook it, stirring very often to prevent it from sticking to the bottom.
Your delicious Autumn Soup: Chickpeas and Pumpkin Festival is ready to be served! Here’s the comfort food for the whole family.
Transfer the coarsely chopped vegetables into the jug and chop for 5 sec. speed 7. Flavor for 3 min. at 248°F speed 1. with the basket instead of the measuring cup.
Then add half of the drained and boiled chickpeas. Blend for 5 sec speed 5.
Add into the jug the diced pumpkin and 1 1/4 cups of chickpea cooking water, close the lid, and cook with the basket for 10 min reverse at 212°F speed 1.
When the time is up, open the jug and add the rest of the boiled chickpeas, and cook with the basket reverse 1 min. at 212°F speed spoon.
If desired, you can add chili, and serve; here is the Autumn Soup with chickpeas and pumpkin prepared with our friend Bimby.