Chickpea and Pumpkin Soup in Pressure Cooker, nothing simpler and quicker, especially if the chickpeas are pre-cooked in glass jars. For the rest of the ingredients, cooking in the pressure cooker will be enough to make them very soft. A dish not only good but also beautiful and colorful, with a distinctly autumnal taste and aroma. I usually cook these soups in the morning so I can enjoy them at dinner and also because they definitely become more flavorful with a bit of resting. For this recipe, I used, as you can see in the video, a 3.5-liter pressure cooker, but because there are usually just two of us. For the quantities I’ve given, you need a 5-liter one.
The pressure cooker is the best cooking method because it allows foods to retain almost 95% of their nutritional properties. But it is also a great ally in household economics, allowing us to save time and money.
I know many are afraid of it, and to that end, I recommend taking a look at my article to learn more, especially about its use: The pressure cooker and its use
For those who, like me, are used to using it, I leave a series of delicious recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4 servings
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 17 oz canned chickpeas
- 14 oz cleaned pumpkin
- 10.5 oz peeled potato
- 2 cloves garlic
- as needed mixed aromatic herbs
- 4 tbsps extra virgin olive oil
- as needed salt and pepper
- 4 slices large and thick bread
- 2 tbsps extra virgin olive oil
- as needed marjoram
Tools
- 1 Pressure Cooker
- 1 Knife
- 1 Cutting Board
- 1 Immersion Blender
Preparation
With a sharp knife and on a cutting board, chop the mixed herbs and garlic. Clean the pumpkin and potato, and cut them into small pieces, if possible. Finally, dice the pancetta.
Continue by cutting the bread slices into cubes. Place them inside a baking tray lined with parchment paper greased with extra virgin olive oil. Drizzle some oil on the bread’s surface, sprinkle with some herb leaves to taste, and mix with your hands. Bake in a preheated oven at 392°F and let cook for about 6/7 minutes (be careful with the time or risk burning everything).
Meanwhile, blend half the chickpeas and half the pumpkin with an immersion blender, adding a small amount of water to the glass. Be careful not to add too much water, or a little at a time anyway, because you risk splashing it up to the ceiling.
At this point, since everything is ready, we can start cooking the soup. Pour 4 tablespoons of extra virgin olive oil into the pressure cooker, add the whole garlic clove, pancetta, and potatoes, and sauté over high heat for one or two minutes.
Then add the remaining chickpeas, pumpkin, aromatic herbs, all the blended mixture, and about 28 ounces of water, preferably warm, or if we add more, we cannot exceed the level line inside the pot.
Adjust with salt and pepper and close the pressure cooker tightly, lowering the safety valve too. Put it on high heat, and when you hear a loud hiss, lower it to a minimum and cook for about 10/12 minutes. Before uncovering, wait a few minutes and lift the valve lever to release all the steam inside. Now we can open it safely.
Serve our Chickpea and Pumpkin Soup in Pressure Cooker, immediately, very hot, decorating it with pieces of toasted bread.
For those with a sweet tooth, I would recommend a sprinkle of grated Pecorino Romano cheese.
Tips and Storage
We can keep the chickpea and pumpkin soup for a few days, but as always, store it in airtight containers.
If you want to freeze it, keep it in glass jars and let it thaw in the refrigerator or directly in the microwave.
