- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 266.45 (Kcal)
- Carbohydrates 36.67 (g) of which sugars 6.91 (g)
- Proteins 12.46 (g)
- Fat 8.10 (g) of which saturated 1.22 (g)of which unsaturated 2.74 (g)
- Fibers 8.58 (g)
- Sodium 497.72 (mg)
Indicative values for a portion of 100 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
Simo and Cicci recommend
You can store the pumpkin and chickpea soup for up to three days in the fridge, well-sealed in an airtight container. You can also freeze it.
You can also use pre-cooked chickpeas: just rinse them well from the preservation water and pour them directly into the pot where you have cooked the pumpkin.
You can add your preferred herbs and spices, such as rosemary, sage, thyme, chili pepper, etc. If you don’t like turmeric, you can omit it.
You can accompany your soup with slices of bread toasted in a pan or in the oven.
