Hooray for soups. The chickpea and pumpkin soup is super creamy and more than a real soup, it’s a complete dish with vegetables, legumes, and pasta to complete it all. Perfect when it’s cold outside, enveloping and fragrant, you can serve it thicker and creamier or leave it more liquid, as you like. If you like soups, you must try the lentil and spinach soup.
I used dried chickpeas, soaking them the day before and boiling them in the morning, but pre-cooked ones will also work fine if you want to speed up the preparation.
Let’s get to work and prepare the chickpea and pumpkin soup together.
OTHER PUMPKIN FIRST COURSE RECIPES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Preparing Chickpea and Pumpkin Soup
- 9 oz dried chickpeas
- Half pumpkin
- 4 cups vegetable broth
- Half onion
- 4 tbsp extra virgin olive oil
- to taste salt and pepper
- 7 oz small pasta
- 1 tbsp parsley
Tools
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- Pressure Cooker
- Casserole
- Immersion Blenders
Steps for Preparing Chickpea and Pumpkin Soup
The night before, soak the chickpeas in cold water. In the morning, rinse and boil them. Do not add salt or they will tend to harden. In a pressure cooker, it will take 45 minutes, double in a regular pot. Alternatively, you can use pre-cooked chickpeas.
While the chickpeas cook, clean the pumpkin, removing seeds and internal filaments and the skin. Cut it into cubes. Chop the onion. Sauté it in a pan with the oil. Add and flavor the pumpkin. Cook it using some very hot broth. When it is soft, blend with an immersion blender.
Add the chickpeas, more broth, and cook for a few minutes. Quickly blend only a small part to make the soup creamier. Add more broth and, when it boils, pour in the pasta.
Adjust salt and pepper and finish cooking the pasta by adding as much broth as needed to achieve the consistency you like best. Remove from heat, finish with chopped parsley, and serve.
Storage
You can store the soup in the fridge. It will tend to thicken, but you can make it more liquid again by adding some broth.
