The chickpea and pumpkin cream soup is a simple, healthy, tasty dish that tastes like autumn and home. It is prepared in a short time and satisfies sight, smell, and taste.
Plus, the creaminess of the potatoes and the crunchiness of the hazelnuts will make it unique! Are you ready to try it right away?
TRY ALSO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for the Chickpea and Pumpkin Cream Soup
- 7 oz pumpkin
- 5 oz canned chickpeas
- 14 oz potatoes
- to taste salt
- to taste extra virgin olive oil
- 1.75 oz whole peeled hazelnuts
Procedure for the Chickpea and Pumpkin Cream Soup
Clean and cut the potatoes and pumpkin into pieces. Place them together in a pot with water where they will boil until very soft. Then add the chickpeas and let it simmer. If necessary, add some hot water.
(Alternatively, you can put the potatoes and pumpkin in a large microwave-safe bowl, add a couple of inches of water, and cover with plastic wrap. They will cook in the microwave at maximum power for 10 minutes. Then transfer to a pot to combine with the chickpeas).
Once cooked, blend everything with an immersion blender. If necessary, add a tablespoon of water. Adjust the salt.
Serve with a drizzle of olive oil and the hazelnuts roughly chopped. If desired, you can add some croutons.
