The pumpkin, mushroom, and chickpea soup is a very tasty and hearty dish, perfect to enjoy in the fall and winter. If with the colder temperatures you love warming up and pampering yourself with a good bowl of soup, cream or broth, this new recipe we are offering you will surely like. It is a very hot soup obtained by combining pumpkin, chickpeas, and mushrooms that cook together all in one pot, creating a balanced, nutritious, and satisfying dish despite the low-calorie content, rich in vegetables and low in fats, gluten-free, in short, an absolutely not-to-be-missed soup.
The preparation is very simple: we sauté the chopped onion and garlic in olive oil in a pot, add turmeric and rosemary or the spices and herbs you prefer. We add the sliced mushrooms, diced pumpkin, and chickpeas, mix, and let it flavor before adding the vegetable broth. We let it cook for about 20-30 minutes and serve the soup hot, garnishing it if you like with coconut milk or yogurt and parsley.
In about 30 minutes we get a creamy, flavorful, healthy, and light soup, ideal for everyday lunch and dinner, especially in fall and winter when it becomes the perfect comfort food to warm and pamper ourselves. You just have to try it!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients to Prepare Pumpkin, Mushroom, and Chickpea Soup
- 18 oz cooked, boiled chickpeas (or 8.8 oz of dried chickpeas)
- 4 cups pumpkin
- 18 oz champignon mushrooms
- 3.2 cups vegetable broth (or water)
- 1 onion
- 1 clove garlic
- ground turmeric
- rosemary
- coconut milk (or yogurt – optional)
- parsley
- extra virgin olive oil
- salt
Tools to Prepare Pumpkin, Mushroom, and Chickpea Soup
- 1 Pot
- 1 Stovetop
Steps to Prepare Pumpkin, Mushroom, and Chickpea Soup
Start preparing the pumpkin, mushroom, and chickpea soup by cleaning the mushrooms: remove the earthy part of the stem, clean them with a damp cloth, and slice them.
Clean the pumpkin by removing the peel and seeds and cut it into pieces.
Peel and slice the onion, while chopping the peeled garlic.
Place the onion in a large pot with the oil and let them sauté together.
Add turmeric and rosemary or other spices and herbs to taste and allow to flavor.
Add the pumpkin to the pot, mix, then after a few minutes also add the mushrooms.
Drain the chickpeas well from their preserving liquid, rinse them and add them to the pumpkin and mushrooms.
Pour in the vegetable broth and continue cooking for about twenty minutes, until the pumpkin becomes tender and the mushrooms are well cooked.
Season with salt and pepper and serve the pumpkin, mushroom, and chickpea soup piping hot, garnished with raw oil and if you like, with coconut milk or plant-based yogurt and parsley.
Simo and Cicci recommend
You can store this soup in the fridge, well sealed in an airtight container, for up to three days. You can also freeze it once cool for up to three months.
You can serve this soup with slices of bread or enrich it with a grain like pasta, rice, barley, farro, or quinoa.
You can also add other types of vegetables to the pumpkin, such as spinach or potatoes.
FAQ (Questions and Answers)
Can I use dried chickpeas instead of canned chickpeas for this soup?
Of course, but it will be necessary to soak them for at least one night and then cook them the next day in cold water for about 40 minutes or until they are well cooked.
Can I substitute champignon mushrooms with another type of mushroom or with dried mushrooms?
Yes, you can use the type of mushrooms you prefer. In the case of dried mushrooms, it will be essential to soak them for at least 30 minutes in lukewarm water to rehydrate them. Then drain and rinse them well before using.
