Pumpkin and Chickpea Soup is perfect for winter evenings when the cold is felt, and you crave something warm and comforting.
This soup is not only delicious but also rich in nutrients and very simple to prepare.
The sweetness of the pumpkin perfectly combines with the creamy texture of the chickpeas, creating a dish that warms the body and soul.
Furthermore, it’s a versatile recipe that can be customized with different spices and flavors according to personal tastes. I suggest adding coconut milk to give it extra creaminess.
Below are some more delicious recipes with chickpeas, and then, as always, right below the photo, we’ll discover how to prepare this Pumpkin and Chickpea Soup!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Pumpkin and Chickpea Soup
- 1.75 lbs pumpkin
- 14 oz cooked chickpeas (or canned)
- 1 onion (small)
- 2 cloves garlic
- 4.25 cups vegetable broth
- 2 tbsps extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp paprika (sweet or smoked)
Tools
- 1 Immersion Blender
- 1 Pot
Preparation of Pumpkin and Chickpea Soup
Preparation of Ingredients: Start by peeling the pumpkin and cutting it into cubes. Finely chop the onion and garlic.
Saute: In a large pot, heat the olive oil over medium heat.
Add the chopped onion and garlic and sauté until they become translucent, which will take about 5 minutes.
Adding the Pumpkin: Add the pumpkin cubes to the pot and stir well to flavor them with the sauté.
Let it cook for another 5 minutes, stirring occasionally.
Add the cumin and sweet paprika, stirring well to distribute them evenly and flavor everything.
Broth: Pour the vegetable broth into the pot, bringing everything to a boil.
Let it simmer for about 20 minutes over low heat until the pumpkin is tender.
Blend: Using an immersion blender, blend the soup until smooth and creamy.
If you prefer a more rustic soup, you can leave some pumpkin pieces whole as we did.
Adding the Chickpeas: Add the cooked chickpeas to the soup and let it simmer for another 5-10 minutes, so they absorb the flavors well.
Taste for seasoning and add salt and pepper to taste. You can also add fresh chopped parsley.
Serve hot with croutons or a slice of whole-grain bread and perhaps a drizzle of spicy chili oil.
How to Store Pumpkin and Chickpea Soup
You can store it in the refrigerator well sealed in an airtight container for 2 days.
Variations
If you want to add extra creaminess, you can add 1/2 cup of coconut milk along with the chickpeas.
Other Recipes
If you want to see other types of recipes you can return to HOME
