Preparation of Chickpea and Pumpkin Soup
Ingredients
- 300 g of dried chickpeas (or 2 cans of already cooked chickpeas)
- 400 g of pumpkin , diced
- 1 onion
- 2 cloves of garlic
- 2 carrots
- 1 celery stalk
- 1 litre of vegetable broth
- 2 tablespoons extra virgin olive oil
- Salt, pepper and fresh rosemary to taste
Instructions
- If using dried chickpeas, soak them overnight and cook for 1-2 hours. If you prefer, you can use ready-made chickpeas to save time.
- Start by preparing the soffritto: heat the oil and sauté the onion, garlic, carrots and celery for a few minutes.
- Add the pumpkin and let it flavor for a few minutes. Then pour in the vegetable broth and add the chickpeas.
- Simmer the soup for 25-30 minutes, until the ingredients are soft and the flavors are well combined.
Notes
This soup is perfect for those looking for light and nutritious dishes during the fall. If you want a creamier consistency, you can puree half of the soup with an immersion blender. You can also add spices like paprika or curry for an exotic touch.
This recipe pairs perfectly with toasted bread or homemade croutons, offering a combination of flavors and textures that make every bite a pleasure.
