The pumpkin and chickpea soup is a delicate and tasty soup, perfect for warming up during cold autumn and winter days. It is simply prepared with fresh pumpkin cut into cubes; I opted for the Delica variety, the most versatile in preparations, potatoes, and chickpeas (in this case, I used canned pre-cooked ones to speed up the recipe preparation). Finally, I flavored it with a very fragrant chop of fresh sage. You can enrich the soup with the addition of homemade croutons.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 cups water (or vegetable broth)
- 14 oz Delica pumpkin (peeled, cleaned)
- 7 oz canned chickpeas
- 3 oz potato (peeled, raw)
- 2 shallots
- to taste sage
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Cutting board
- Knife
- Peeler
- Pot
- Wooden spoon
- Colander
- Ladle
- Lid
Steps
To prepare the pumpkin and chickpea soup…
Take the pumpkin, cut it in half, remove the peel, and with a spoon remove the seeds, then cut it into cubes, not too small, about 1/2 inch.
Peel the potato, wash it, and cut it into cubes of the same size. Finally, peel the shallots and chop them.
In a pot, sauté the chopped shallots with extra virgin olive oil, then add the pumpkin and potatoes, let them lightly brown, and lower the heat.
Meanwhile, drain the pre-cooked canned chickpeas from the preserving liquid and rinse them, then add them to the pot with the pumpkin and potatoes.
Now pour in the water or previously prepared vegetable broth and cook over medium heat, slightly covering with a lid and stirring occasionally. Cook for about 15/20 minutes until it starts to thicken and the pumpkin and potatoes are soft.
Season with chopped sage leaves, salt, and pepper. Serve the pumpkin and chickpea soup hot with a drizzle of extra virgin olive oil.
