The pumpkin soup with chickpeas is a very smooth and homogeneous cream, quick and easy to prepare, perfect as an appetizer or first course, accompanied by croutons, ideal for cool evenings, it will be a guaranteed success… Your children will love it too.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Pumpkin Soup with Chickpeas
- 1 lb pumpkin
- Half white onion
- to taste vegetable broth
- to taste canned chickpeas
- 2 slices rustic bread
- to taste extra virgin olive oil
- 6 leaves Calamintha
Tools
- 1 Cutting board
- 1 Pot
- 1 Hand blender
Preparation of Pumpkin Soup with Chickpeas
Let’s see how to prepare the pumpkin soup with chickpeas.
First, prepare some vegetable broth with the vegetables you have at home or with vegetable stock cubes. Clean the pumpkin, remove the skin, seeds, and all filaments, and chop the pumpkin into pieces. Chop the onion, take a pot and sauté with a little oil, once sautéed, add the chopped pumpkin, sauté for two minutes, then salt and add a little broth, continue cooking over low heat, if needed add some broth. Consider that there shouldn’t be too much broth, but it shouldn’t be too dry either. When it’s almost cooked, add 2/3 tablespoons of cooked chickpeas. Meanwhile, cut the bread into cubes, toast with a drizzle of oil in a pan. When the pumpkin is cooked, blend with a hand blender. Serve, add a little cooked chickpeas on top, drizzle with oil and Calamintha leaves. Decorate with prepared croutons.
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Notes
The pumpkin soup with chickpeas is delicious accompanied by croutons, but to add a crunchy note, you can also add pumpkin seeds or crispy bacon.
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