Chickpea and Pumpkin Soup in a Pressure Cooker, nothing simpler and quicker, especially if the chickpeas are the already precooked ones in a jar. For the rest of the ingredients, cooking in a pressure cooker will be enough to make them very soft. A dish not only tasty but also beautiful and colorful, with the taste and fragrance decidedly autumnal. I usually cook these soups in the morning to enjoy them for dinner, and also because they definitely become tastier by letting them rest a bit. For this recipe, I used, as you can see in the video, a 3.5l pressure cooker, but because there are usually just two of us. For the quantities I have indicated, you should use a 5l one.
The pressure cooker is the best cooking method because it allows foods to retain almost 95% of their organoleptic properties. But it is also an excellent ally in domestic economy, as it allows us to save time and money.
I know many fear it, and for this reason, I suggest looking at my article to learn more, especially about its use: The Pressure Cooker and Its Use
For those who, like me, use it regularly, I leave a series of delicious recipes:
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4 people
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 17 oz canned chickpeas
- 14 oz pumpkin, cleaned
- 10.5 oz peeled potato
- 2 cloves garlic
- to taste mixed herbs
- 4 tbsps extra virgin olive oil
- to taste salt and pepper
- 4 slices bread, large and thick
- 2 tbsps extra virgin olive oil
- to taste marjoram
Tools
- 1 Pressure Cooker
- 1 Knife
- 1 Cutting Board
- 1 Immersion Blender
Preparation
With a sharp knife and on a cutting board, chop the mixed herbs and garlic. Clean the pumpkin and potato and cut both into small pieces, if possible. Finally, dice the pancetta.
Continue by cutting the bread slices into cubes. Arrange them inside a baking tray lined with parchment paper drizzled with extra virgin olive oil. Drizzle a bit of oil also on the bread surface, add a few leaves of herbs to taste, and mix with your hands. Place in a preheated oven at 400°F and bake for about 6/7 minutes (be careful with the time, or you’ll risk burning everything).
In the meantime, blend half of the chickpeas and half of the pumpkin with the immersion blender, adding a small amount of water to the glass. Be careful not to add too much, or little by little, because the splashes could reach the ceiling.
At this point, since everything is ready, we can cook the soup. Pour 4 tablespoons of extra virgin olive oil in the pressure cooker, add the whole garlic clove, the pancetta, the potatoes, and sauté over high heat for one or two minutes.
Then add the remaining chickpeas, pumpkin, herbs, the whole blended mixture, and about 28 oz of water, possibly warm, or if we add more, we cannot exceed the level line inside the pot.
Season with salt and pepper and close the pressure cooker tightly, also lowering the safety valve. Put on high heat, and when you hear a loud whistle, lower it to the minimum and cook for about 10/12 minutes. Before uncovering, wait a few minutes and lift the valve lever to release all the steam inside. Now you can open it safely.
Serve our Chickpea and Pumpkin Soup in a Pressure Cooker immediately, piping hot, garnished with toasted bread pieces.
For those with a sweet tooth, I would recommend a sprinkle of grated Pecorino Romano cheese.
Tips and Storage
We can store the chickpea and pumpkin soup for a few days, but as always, place it inside airtight containers.
If you want to freeze it, keep it in glass jars and let it thaw in the refrigerator or directly in the microwave oven.
