A warm hug on cold days: chickpea and pumpkin soup. Fall is the season of soups. When temperatures drop and days get shorter, what could be better than a steaming dish that warms body and heart? Fall soups are true comfort food, perfect for pampering yourself after a long day. This chickpea and pumpkin soup is my symbol of autumn, a concentration of flavors and aromas that evoke cooler days and changing leaves. The sweetness of the pumpkin perfectly matches the creaminess of the chickpeas, while ginger, turmeric, paprika, and cumin add a spicy and enveloping touch.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop, Boiling, Slow Cooking
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring, Halloween
- Energy 262.14 (Kcal)
- Carbohydrates 42.17 (g) of which sugars 6.35 (g)
- Proteins 12.51 (g)
- Fat 4.93 (g) of which saturated 0.27 (g)of which unsaturated 0.41 (g)
- Fibers 10.70 (g)
- Sodium 408.49 (mg)
Indicative values for a portion of 470 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
- 28 oz cooked, boiled chickpeas
- 1.1 lbs pumpkin
- 1 yellow onion
- 2 cloves garlic
- Few slices fresh ginger (15 grams)
- 2 g paprika
- 1 tbsp cumin
- 1 tbsp ground turmeric
- 14 oz tomato puree
- 1.7 cups vegetable broth
- to taste extra virgin olive oil
- 1 pinch black pepper (Optional)
- 4 g coarse salt
Tools
- 1 High-sided Casserole Vier
Steps
Start by taking care of the pumpkin: wash it, remove the peel with a sharp knife, the seeds, and the internal filaments. Cut it into medium-sized chunks, not too small, so they don’t fall apart during cooking. While the pumpkin is ready, focus on the other stir-fry ingredients. Peel the onion and slice it finely. Peel the garlic and ginger. For the ginger, you have two options: If you love the intense flavor of ginger, chop it finely with a knife. If you prefer a more delicate taste, grate it with a fine grater.
Now that everything is ready, take a large casserole and pour a drizzle of extra virgin olive oil. Sauté the onion over low heat for a few minutes until wilted and slightly translucent. Add the garlic and chopped or grated ginger and continue cooking for another minute, stirring often to prevent burning. Finally, it’s time for the spices: add turmeric, paprika, and cumin. For paprika, you can choose between sweet for a milder flavor or spicy if you love stronger tastes. Mix well with a wooden spoon to blend the spices with the sauté. Immediately after adding the spices, you can add a teaspoon of hot broth to toast them better. Be careful not to burn them, or they will become bitter.
Add the pumpkin chunks to the casserole with the sauté and mix well to flavor them with the spices. Let them cook for a minute over high heat, stirring occasionally. Add the precooked chickpeas (drained and rinsed if using canned ones) and let them soak the flavors for another minute, mixing them with the pumpkin and sauté.
Pour in the hot vegetable broth and the tomato puree. Mix carefully, bring to a boil, then lower the heat, cover the casserole with a lid, and let it simmer for about 30 minutes. Check occasionally that the soup doesn’t dry out too much; if so, add a ladle of hot water.
The soup will be ready when the pumpkin has softened, but it should remain in chunks, with a firm texture similar to chickpeas.
Check occasionally that the soup doesn’t dry out too much; if so, add a ladle of hot water. At this point, remove the lid and continue cooking for another 10 minutes or so, to thicken the soup to the desired consistency. Once cooking is complete, adjust salt and pepper to your taste. Turn off the heat and let the soup rest for at least 10 minutes before serving: this will allow the flavors to blend further and release their best.
Pour the chickpea and pumpkin soup while still hot into bowls. Add a teaspoon of raw extra virgin olive oil per person to enhance the flavor and creaminess of the dish. If you like, finish with a sprinkle of finely chopped fresh parsley for a touch of freshness. Serve the soup with fresh or toasted bread: dipping is a must, enjoy your meal!
Tips:
For an even more autumnal touch, you can add some freshly chopped sage leaves when serving. If you want to enrich the soup, you can garnish it with toasted pumpkin seeds or a sprinkle of grated Parmesan cheese. For a crunchy touch, you can serve the soup with garlic or rosemary-flavored croutons. If you love spicy flavors, add a pinch of chili powder to the sauté or serve the soup with a drizzle of chili oil. For a lighter version, you can replace part of the vegetable broth with water.
Variations:
For a creamier soup, you can blend part of the soup with an immersion blender before serving. You can add other vegetables as desired, like potatoes, carrots, or celery. If you don’t have paprika, you can replace it with another spice like curry or turmeric. For a vegan version, make sure to use a vegetable broth without animal-derived ingredients.
Storage:
Chickpea and pumpkin soup can be stored in the fridge for 2-3 days, in a sealed container. Before consuming, heat it gently over low heat or in the microwave. Storage tips: Let the soup cool completely before storing it in the fridge. Use an airtight container to prevent the soup from absorbing fridge odors. If you want to freeze the soup, transfer it to a freezer-safe container and consume it within 2-3 months.
Here are some suggestions to pair wine with your chickpea, pumpkin, and ginger soup, considering the ingredients and their flavors:
White wines:
Gewürztraminer: The aromatic and spicy notes of this wine pair well with ginger and other spices in the soup, creating a harmonious match. Its slight sweetness balances the chickpea’s saltiness and the pumpkin’s sweetness.
Riesling: A Riesling with good acidity can counteract the soup’s creaminess and cleanse the palate. Its fruity and floral notes harmonize with the pumpkin’s sweetness.
Vermentino: If you prefer an Italian wine, Vermentino, with its freshness and minerality, is an excellent choice. Its citrusy and slightly savory notes pair well with chickpeas and ginger. Red wines:
Pinot Noir: A young Pinot Noir, with its delicate tannins and spicy notes, can accompany the soup without overpowering its flavors. Its acidity balances the pumpkin’s sweetness.
Lambrusco: Surprisingly, a light and sparkling Lambrusco can be an interesting pairing. Its liveliness and fruity notes create a pleasant contrast with the soup’s creaminess.
Advice:
Serving temperature: Serve white wines chilled (46-50°F) and red wines slightly chilled (57-61°F).
Consider the texture:
If you decide to blend the soup, making it creamier, you might prefer a more structured white wine or a light red with good acidity.
Ultimately, the choice of wine depends on your personal taste.
I recommend experimenting and finding the pairing you like best!
