The chickpea and pumpkin soup is one of those dishes that warms the heart and the kitchen: simple, healthy, and full of flavor. It tastes like autumn, home, and slow moments, those in which a steaming bowl is enough to feel comforted.
It’s a recipe I often make when I want something light but tasty, those dishes that almost make themselves while it rains outside, and the house smells good. It comes together quickly with genuine ingredients accessible to all: sweet and velvety pumpkin, protein-rich chickpeas, and a touch of potatoes that make it creamy to the right point.
And then there’s the detail that makes the difference: a handful of toasted hazelnuts on top, for that crunchy contrast that turns a simple soup into a small comfort food to enjoy with a spoon and a smile.
Perfect as a main course for dinner, or as a light first course for an autumn lunch, you can also prepare it in advance and reheat it when needed — indeed, the next day it is even better!
So, are you ready to make it with me? I’ll show you step by step how to create this creamy, fragrant, and irresistible soup, perfect for bringing the simple goodness of homemade things to the table.
TRY ALSO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, Autumn
- Energy 500.25 (Kcal)
- Carbohydrates 56.08 (g) of which sugars 6.24 (g)
- Proteins 13.86 (g)
- Fat 26.53 (g) of which saturated 2.55 (g)of which unsaturated 13.50 (g)
- Fibers 11.40 (g)
- Sodium 2,184.15 (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 chickpea and pumpkin soup
- 1 1/3 cup pumpkin
- 5 1/3 oz canned chickpeas
- 14 oz potatoes
- to taste salt
- to taste extra virgin olive oil
- 1 3/4 oz whole skinned hazelnuts
Steps for chickpea and pumpkin soup
Let’s clean and chop the potatoes and pumpkin. We put them together in a pot with water where they will boil until they become very soft. Then we add the chickpeas and let simmer. If necessary, add a bit of hot water.
(Alternatively, you can place potatoes and pumpkin in a large microwave-safe bowl, add an inch of water, and cover with plastic wrap. They will cook in the microwave at maximum power for 10 minutes. Then move to the pot to combine with the chickpeas).
Once cooked, we blend everything with an immersion blender. If needed, we add a tablespoon of water. Adjust the salt.
Serve with a drizzle of oil and the hazelnuts coarsely chopped. If desired, you can add some croutons.
Questions and Answers
Can I prepare the chickpea and pumpkin soup in advance?
Absolutely yes! In fact, I recommend it: like many soups and creamy dishes, this one improves with rest. Feel free to prepare it the day before, let it cool completely, and store it in the refrigerator well-covered. At the time of serving, heat it gently over low heat or in the microwave, adding a splash of water or broth to restore its perfect creaminess. In a few minutes, it will be like freshly made!
How can I best store it and for how long?
The soup keeps in the refrigerator for 2-3 days, closed in an airtight container. If you want to have it ready for a longer time, you can also freeze it: once cooled, divide it into portions and place it in freezer-safe containers or freezer bags. It stays excellent for up to 3 months. Just defrost it in the fridge and then gently heat it before enjoying it — maybe adding a drizzle of oil and a sprinkle of crunchy hazelnuts to bring it back to life.
