Chickpea and Pumpkin Soup

It is a pleasure to share with you the recipe for chickpea and pumpkin soup, a warm and comfortable dish perfect for colder days. Furthermore, this soup is a great way to enjoy autumn and winter flavors. Here are the ingredients and preparation:

Ingredients

• Dried chickpeas, 200 g (pre-soaked for at least 12 hours)
• Pumpkin, 400 g (cleaned and cut into cubes)
• Garlic, 2 cloves
• Onion, 1 (chopped)
• Vegetable broth, 1 l
• Rosemary, to taste
• Extra virgin olive oil, to taste
• Salt and pepper, to taste

Preparation

1. Drain and rinse the chickpeas that have been soaked beforehand.
2. In a large pot, sauté the chopped onion and garlic in extra virgin olive oil until they become translucent.
3. Add the chickpeas along with the rosemary and sauté for a few minutes.
4. Add the pumpkin cubes and cover with the vegetable broth.
5. Bring to a boil, then reduce the heat and let simmer until the chickpeas and pumpkin are tender, about 1-1.5 hours depending on the size of the chickpeas.
6. Optional: for a creamier soup, blend some of the chickpeas and pumpkin directly in the pot with an immersion blender.
7. Taste and adjust seasoning with salt and pepper as desired.
8. Serve hot, maybe with a drizzle of raw extra virgin olive oil and a pinch of freshly ground black pepper.

Curiosity

Chickpea and pumpkin soup is a dish rich in nutrients and flavors. Chickpeas are an important source of protein and fiber, while pumpkin is rich in vitamins, particularly vitamins A and C. It is a very versatile dish that can be personalized with the addition of other spices like turmeric or cumin, or enriched with vegetables such as spinach or kale for a serving of leafy greens.

Buon appetito!