Pumpkin, Potato, and Chickpea Soup with Chard, just the name evokes warmth and the smell of home! A perfect vegetarian recipe for autumn and winter. A comforting and enveloping dish that pampers and warms us from the first cold days. What’s better, indeed, than coming home after a long day at work, tired, hungry, and cold, opening the door and smelling a delicious aroma coming from the kitchen?
And then, sitting at the table, sharing how the day went, the chatter of children, and finally, a hot and steaming dish that will warm the body and soothe the soul, making us feel pampered and loved. The unmistakable sweetness of pumpkin pairs perfectly with the creamy and delicate texture of potatoes. The chickpeas, with their slightly floury note, add a touch of rusticity and a pleasant contrast of textures. Finally, the chard, with its slightly bitter taste and vibrant green hue, not only enriches the dish with vitamins and minerals but also offers an intriguing taste balance and a beautiful color note. The Pumpkin, Potato, and Chickpea Soup with Chard pairs wonderfully with rustic bread croutons. A dish simple in ingredients yet rich in flavor, perfect for warming up autumn evenings or indulging in a moment of pure pleasure in any season.
with rustic bread croutons.
You can also read:
- Difficulty: Easy
- Cost: Low Cost
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 575.02 (Kcal)
- Carbohydrates 91.05 (g) of which sugars 11.86 (g)
- Proteins 17.88 (g)
- Fat 18.36 (g) of which saturated 2.42 (g)of which unsaturated 0.25 (g)
- Fibers 12.99 (g)
- Sodium 2,428.69 (mg)
Indicative values for a portion of 400 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 for Pumpkin, Potato, and Chickpea Soup with Chard
- 25 oz pumpkin (cleaned)
- 10.5 oz potatoes
- 1.1 lbs chard
- 2.5 oz onions
- 8.5 oz canned chickpeas (drained weight)
- 3.6 cups water
- 2 tbsps extra virgin olive oil
- 1 sprig rosemary
- 1 clove garlic
- 0.5 oz salt
- as needed pepper
- 7 oz stale bread
- 2 tbsps extra virgin olive oil
What You Need for Pumpkin, Potato, and Chickpea Soup with Chard
- 1 Cutting Board
- 1 Pot
- 1 Saucepan
- 1 Wooden Spoon
- 1 Immersion Blender
- 1 Pan
Procedure for Pumpkin, Potato, and Chickpea Soup with Chard
Clean the chard and wash it to remove any dirt. Put a pot with plenty of salted water on the stove and bring to a boil. Add the chard and cook until tender but not overcooked.
Cut the bread into cubes, place it on a plate, add the oil, and mix. Arrange on a baking sheet and bake at 340°F until golden. Remove and let cool.
Peel the onion and slice it. Pour the oil into the saucepan, heat it, add the onion, and brown on moderate heat.
Remove the skin, seeds, and internal filaments of the pumpkin and cut it into cubes, doing the same with the potatoes after peeling them. Add both vegetables to the onion, along with rosemary needles, and sauté, stirring frequently.
Cover with hot water, exceeding the level of the vegetables by about an inch.
Salt to taste, cover, and cook over medium heat until the broth has reduced and the dish is fully cooked.
Blend the vegetables with an immersion blender until a smooth cream is formed.
Pour the oil into the pan, add a clove of garlic, and let it brown.
Add the cooked chard, previously drained from the cooking liquid, and sauté for a few minutes to let them absorb the flavor.
Serve the soup, placing the chard in the center and finishing the dish with a drizzle of extra virgin olive oil.
Accompany with the prepared bread croutons.
Enjoy your meal!
TIPS:
Dry chickpeas can be used; in this case, just soak them the night before in lukewarm water. The next day they will be swollen and have absorbed almost all the water. Cook them over medium-low heat, adding enough hot water to cover the legumes by about two inches, and continue adding more as the initial water level decreases. Continue this way until the chickpeas are fully cooked.
If there’s any leftover soup, store it in the fridge in an airtight container for a couple of days.
If there’s any leftover soup, store it in the fridge in an airtight container for a couple of days.
If there’s any leftover soup, store it in the fridge in an airtight container for a couple of days.
If there’s any leftover soup, store it in the fridge in an airtight container for a couple of days.
