CHICKPEA AND PUMPKIN SOUP with ROSEMARY and potatoes, autumn comfort food first course simple and good, great for lunch or dinner, light and tasty, creamy with bread croutons and without pasta.
The chickpea and pumpkin soup scented with rosemary with bread croutons is very good, it is prepared in a short time with pre-cooked chickpeas and is excellent for both lunch and dinner, a delicious autumn first course.
The recipe for the chickpea and pumpkin soup with rosemary potatoes is perfect if you are looking for a good and creamy first course even if you are on a diet, definitely fragrant and very good which is usually very popular.
Chickpeas are very good in many ways, great with maltagliati, or with pumpkin velouté.
Follow me in the kitchen today, it’s chickpea and pumpkin soup with rosemary.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 2 cups potatoes
- 1 3/4 cups pumpkin
- 12 oz cooked chickpeas, boiled
- 1/2 onion
- 1 sprig rosemary
- 2 slices bread
Steps
For the recipe I used canned chickpeas, of course you can use dried ones, soak them the night before and cook them the next day.
Chop the onion and set aside, remove the pumpkin skin and cut it into chunks, then peel the potatoes and cut them into not too large chunks.
Sauté the onion with one or two tablespoons of oil, add the pumpkin and potatoes, cook a little with the lid closed, for a few minutes then add 1 cup of water.
Cook for another 5 minutes and add more water, another cup should be enough then add more until the potatoes have softened a bit.
Rinse the chickpeas under running water and add them to the rest of the ingredients, add rosemary and more water if needed, then cook for 30-40 minutes.
Cook according to your taste, if you want it creamier let it dry a bit, if you like it more brothy cook less or add more water.
Cut the bread into chunks and place them on a baking sheet or in a pan, drizzle with oil and cook under the grill at 482°F for about 5 minutes and add them to the soup.
Bon appétit
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A delicious first course that is prepared in a short time, if you don’t like potatoes you can easily eliminate them, in this way you will have a lighter first course.
