POTATO AND PUMPKIN SOUP WITH CHICKPEAS When the cold season arrives, I love preparing soups, and since my little girls often turn up their noses, I always strive to create recipes that are healthy but also tasty. I must say that this soup was a real success, hot and creamy, it was appreciated by the whole family, and, most importantly for me, I could prepare it a few hours in advance to have it ready when I returned home for dinner. But I won’t dwell any longer and invite you to join me in the kitchen, I’ll show you how to prepare the POTATO AND PUMPKIN SOUP WITH CHICKPEAS!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 257.18 (Kcal)
- Carbohydrates 32.00 (g) of which sugars 4.59 (g)
- Proteins 7.87 (g)
- Fat 11.45 (g) of which saturated 1.41 (g)of which unsaturated 0.07 (g)
- Fibers 6.61 (g)
- Sodium 401.45 (mg)
Indicative values for a portion of 180 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 the potato and pumpkin soup for 4 people
- 1 package cooked, boiled chickpeas (alternatively 9 oz of dry chickpeas)
- 4 tablespoons extra virgin olive oil
- 1 celery stalk
- 1 onion (small)
- 1 carrot
- 1 clove garlic
- 2 tablespoons tomato puree
- 2 potatoes (large or 3 medium-sized)
- 14 oz pumpkin (already peeled)
- 2 sprigs rosemary
- to taste salt
- to taste pepper
Tools
- 1 Soup pot
- 1 Immersion blender
Preparation of the potato and pumpkin soup with chickpeas
For this soup, I used a terracotta container like this, the classic “pignata” used in my area for cooking legumes. Containers of this type allow a continuous and constant release of heat, certainly requiring a bit more time, but I assure you the flavor will be extremely delicious. Alternatively, you can use a regular pot. If you are using dry chickpeas instead of already-cooked ones, you will need to soak them the night before and then cook them in plenty of lightly salted water. Once they are soft, drain them and set them aside.
The first step is to remove the pumpkin skin and cut it into cubes, doing the same with potatoes, cutting them into cubes not too large. Once the vegetables are cleaned, set them aside.
Put the chopped garlic clove and oil in the pot, set to high heat, and as soon as it starts sizzling, add chopped celery, carrot, and onion. Let it sauté for a couple of minutes, stirring often, and then add the potatoes and pumpkin.
Mix well to season the potatoes and pumpkin, after a couple of minutes add two tablespoons of tomato puree, mix again, and finally the drained and rinsed chickpeas. Now add the rosemary sprig, give a final stir, and add a bit of water to cover the vegetables and legumes. Cover and let simmer on low heat for about 20 minutes.
Check the cooking from time to time, and if the water dries up too much, always add a bit more, leaving about an inch of water to cover the soup.
After about 20 minutes, the soup will be cooked. Now adjust for salt, and with the help of an immersion blender, give a couple of blends to make some of the soup creamy.
Before serving the potato and pumpkin soup with chickpeas, remove the rosemary sprig and plate it, garnishing it with a drizzle of raw oil, and if you like, a sprinkle of black pepper and some croutons that will be excellent once soaked!
Frequently Asked Questions
In this section, you will find answers to the most frequently asked questions about the potato and pumpkin soup with chickpeas. If you do not find what you are looking for below, do not hesitate to write to me!
How long in advance can I prepare the soup?
Personally, I prepared it at lunchtime for dinner. Due to personal needs, I often cook at lunchtime to have it ready for dinner. In this case, the soup will gain more flavor while resting; you will just need to reheat it!
How do I store leftover soup?
In the fridge, well-covered, for up to 2 days.
What if I want to make it even more flavorful?
You can add diced pancetta or bacon to the sauté.
