The chickpea, pumpkin, and chard soup is the perfect combination of autumn flavors: the creaminess of the chickpeas blends with the sweetness of the pumpkin and the freshness of the chard. Flavored with rosemary and enriched with a drizzle of extra virgin olive oil, this soup is ideal for warming up the coldest days. With the addition of toasted bread, this soup is a true delight for the palate. If you want to make the soup more flavorful, you can prepare some vegetable broth.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Autumn, Winter
Ingredients
- 1 1/3 lbs delica pumpkin
- 8 3/4 oz chard
- 7 oz cooked chickpeas
- 1/4 onion
- 1 sprig rosemary
- to taste extra virgin olive oil
- to taste salt
- 4 1/4 cups vegetable broth
- 1 oz grated Parmesan cheese (optional)
- 4 slices bread (optional)
Steps
To prepare this delicious chickpea, pumpkin, and chard soup, start by cleaning the pumpkin: remove the skin, seeds, and inner filaments. Rinse it under running water, dry it, and cut it into approximately 1-inch cubes. Then wash the chard and cut it into strips.
In a pan, heat 3-4 tablespoons of extra virgin olive oil, add the finely chopped onion and a sprig of rosemary, then sauté gently. Add the pumpkin, let it cook for a few minutes, and then pour in the vegetable broth (alternatively, you can use water). Cover with a lid and bring to a boil.
When it starts to boil, add the chickpeas and chard, season with salt, and continue cooking for 20-25 minutes on low heat until the pumpkin and chard are tender.
Once cooked, serve the soup, add a drizzle of extra virgin olive oil, and if you prefer, a handful of grated Parmesan cheese.
To make it even tastier, you can complete it with croutons: cut the slices into not too small cubes and toast them in the oven at 355°F for a few minutes.
And your chickpea, pumpkin, and chard soup is ready.
Enjoy your meal!
Chickpea, Pumpkin, and Chard Soup Storage
You can store the soup for a couple of days in the refrigerator, in an airtight container. When serving, you just need to reheat it for a few minutes in a pan.
