Chickpea, pumpkin and potato soup is an easy and very tasty first course. Ideal to enjoy on cold winter days, it has the power to be real comfort food, warming both body and soul. It is also very nourishing and creamy. You can serve it with toasted bread or, by adding a little more broth and stirring in rice or pasta, you can transform it into a hot soup, like my Rice and chickpea soup, which will comfort you when temperatures drop and you crave warmth in every sense. If you also want to enjoy this delicious chickpea, pumpkin and potato soup, follow me into the kitchen.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients for Chickpea, Pumpkin and Potato Soup
- 3 cups Cooked chickpeas, drained (about 17 oz)
- 3 1/2 cups Pumpkin, peeled and diced (about 14 oz)
- 2 Medium potatoes
- 2 Carrots
- 1/2 Onion
- 1 bunch Parsley
- as needed Olive oil
- to taste Salt
- to taste Pepper
- 8 slices Stale bread
- 1 14-oz can Peeled tomatoes (canned)
What you need for Chickpea, Pumpkin and Potato Soup
- 1 Pot
- 1 Knife
- 1 Griddle
- 1 Wooden spoon
Preparation of Chickpea, Pumpkin and Potato Soup
For this recipe you can use either pre-cooked/canned chickpeas as I did, or dried chickpeas. In the latter case, rinse the dried legumes and soak them in lukewarm water overnight. The next day cook them over medium heat, adding more water if the soaking water has been fully absorbed.
When the chickpeas are cooked, turn off the heat. You can use them immediately in recipes or portion and freeze them for later use. Put olive oil in a pot along with the onion, thinly sliced. Let it warm and lightly brown over moderate heat. Peel the potatoes, pumpkin and carrots and cut them into cubes.
Add these vegetables to the oil and let them brown too, stirring often with a wooden spoon to prevent sticking. Now it’s time to add the chickpeas along with their cooking liquid if you cooked them yourself, or the preserving liquid if you’re using canned ones — but not before you’ve also added the peeled tomatoes, broken up.
Add more water until the level is about 1 inch above the vegetables. Salt and pepper and let cook for 15–20 minutes, until the soup reduces. It should be neither too dry nor too brothy, so add more water if it needs it.
Wash the parsley, roughly chop it and add it to the pot. Meanwhile, heat a griddle and place the bread slices on it, toasting them over moderate heat on both sides.
Once the chickpea, pumpkin and potato soup is ready, serve it hot accompanied by the toasted bread. You’ll see how delicious it is and how it will warm your hands and your heart. Enjoy your meal!
Annamaria’s tips
If you want to turn this soup into a hearty minestrone, simply add more cooking broth and stir in pasta or rice.
You can also read: Pumpkin and lentil minestrone Rice and chickpea soup
