Creamy and exquisite Pumpkin and Chickpea Soup. The first gray and gloomy days immediately make me want a warm and comforting vegetable or legume cream perfect to pamper our family. The recipe I want to tell you today is a delicious Pumpkin and Potato Cream to which I added chickpeas to make the dish complete and special. I served the Pumpkin and Chickpea Soup accompanied by crunchy bread croutons. A fairly simple dish to prepare in advance and perfect both for lunch and dinner. For an even creamier dish, we can also decide to add fresh liquid cream or creamy spreadable cheese at the end of cooking. I recommend not missing the recipe for Baked Trofie with Pumpkin. Let’s run to the kitchen and prepare a delicious Chickpea and Pumpkin Cream together
AND DON’T MISS THESE RECIPES AS WELL:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 200.19 (Kcal)
- Carbohydrates 33.22 (g) of which sugars 4.46 (g)
- Proteins 7.60 (g)
- Fat 4.26 (g) of which saturated 0.40 (g)of which unsaturated 0.08 (g)
- Fibers 6.72 (g)
- Sodium 262.24 (mg)
Indicative values for a portion of 220 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 the Pumpkin and Potato Soup
- 1.1 lbs pumpkin
- 14 oz potatoes
- 12 oz cooked chickpeas, boiled
- 3 cups vegetable broth
- 1 onion (medium)
- 3.5 oz carrots
- 1/3 stalk celery
- 2 tbsps extra virgin olive oil
- to taste salt
- 1 pinch pepper
- 1 sprig rosemary
What you need to prepare the Pumpkin Soup
- Immersion Blender
How to prepare Chickpea and Pumpkin Cream
To prepare this recipe, you can use cooked chickpeas or simply use the canned ones. Clean the pumpkin by removing the peel, seeds, and inner filaments. Cut it into cubes. Peel the potatoes, wash them, and also cut them into cubes.
Clean and cut the carrots, onion, and celery into small cubes. Pour 2-3 tablespoons of extra virgin olive oil, carrots, celery, and onion into a saucepan. Let it sauté over medium heat for a minute. Add the potatoes and pumpkin and mix.
Slightly salt and let it cook for a few minutes over medium heat, stirring often with a wooden spoon. Add the vegetable broth and let it cook for about 40-50 minutes over low heat, stirring occasionally.
Check the cooking by tasting the pumpkin or potatoes. At the end of cooking, adjust the salt, add a pinch of pepper and half of the cooked and drained chickpeas. Insert an immersion blender directly into the saucepan or transfer the mixture to a bowl or the designated glass and blend to obtain a delicious orange cream.
Pour a drizzle of extra virgin olive oil, a sprig of rosemary, and the remaining chickpeas into a pan and let them flavor over medium heat for 1-2 minutes. Divide the Soup with Chickpeas and Pumpkin into 4 deep plates or bowls. Add the sautéed chickpeas on top, a drizzle of extra virgin olive oil, and sprigs of rosemary. Serve accompanying the soup with bread croutons.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If there’s leftover pumpkin cream, store it in the fridge in a container
Don’t miss the recipe for Cauliflower Velouté
