Recipes
Pumpkin and chickpea soup
Pumpkin and chickpea cream soup is a quick and easy to prepare cream, ideal for all seasons and with guaranteed results.
Do you want a velvety soup? Then the time has come to prepare the pumpkin and chickpea dish, ideal for a natural, hot and creamy first course . The recipe we are offering you today includes very few ingredients, all aimed at giving value to the dish.
The preparation is quick and easy: we will use canned chickpeas so cooking times will be reduced. You just have to cook the pumpkin, after cleaning it and cutting it into cubes, add the chickpeas and after about 10 minutes blend everything. Easy right? And you will feel the goodness…
Preparation
How to prepare the pumpkin and chickpea cream soup recipe
In the first phase of the recipe for pumpkin and chickpea cream soup, we are going to cook our vegetables. In a pan, heat a spoonful of extra virgin olive oil and brown the coarsely chopped onion and the sprig of rosemary .
In the meantime, clean the pumpkin by removing the peel and seeds and cut it into cubes. Add it to the pan, letting everything flavor for a few minutes.
Add a pinch of salt , pepper and cover with the broth . Bring to the boil then add the chickpeas well drained of the preserving liquid.
Cook with the lid on for about 20 minutes or until the pumpkin is very tender. Since the chickpeas are already cooked, the smaller the pumpkin pieces are, the sooner it will be ready. When the vegetables are tender , blend with an immersion blender , trying to reach the right consistency: if your pumpkin and chickpea soup is too thick, add some broth or water, while, if not, cook for a few more minutes until the excess water is reduced.
Serve hot with croutons or crispy chickpeas .
We leave you a video recipe very similar to ours (you can try it too with just garlic as a sauté).
We love pumpkin and chickpea cream but if you want you can also make it in the simplest versionof just chickpeas . In all cases, the choice is yours whether to use canned ones, which are certainly more practical, or cook dried ones after leaving them to soak. The result will be the same.
This dish also lends itself well to being flavoured, not only with aromatic herbs such as sage and rosemary (chosen by us) but also with many spices . Try it by adding turmeric, curry or smoked paprika.
Conservation
The pumpkin and chickpea cream can also be kept for about 2 days in the refrigerator , inside a special container with an airtight lid. We do not recommend freezing in the freezer.
Read also
The 20 best pumpkin recipes for delicious and amazing dishes
Riproduzione riservata © - WT
Caccavelle Sorrento style
Caccavelle alla Sorrentina are a typical Campania product, a particular pasta to be filled with sauce and mozzarella and cooked...
Pumpkin and chickpea soup
Pumpkin and chickpea cream soup is a quick and easy to prepare cream, ideal for all seasons and with guaranteed...
Artichokes stuffed with meat
Artichokes are a sign that spring is upon us . Excellent for creating refined side dishes despite their simplicity, they...
Tteokbokki, the Korean dumplings from Squid Game
Preparing tteokbokki, glutinous rice dumplings with incredible spiciness is really simple by following our recipe. Tteokbokki are glutinous rice dumplings...
Homemade Bonci pizza
Soft, honeycombed and very digestible, Bonci's pizza is one of the most popular: here are all the tips for preparing...
