Chickpeas and Pumpkin Soup is creamy first course, cooked in a pot. Easy and light recipe, prepared with a few simple ingredients.
A perfect dish to enjoy on these cold days. Full-bodied and rich in taste, it will win you over for its enveloping and creamy flavor, excellent served with crispy croutons.
If you love spicy flavors, flavor it with chilli oil, it will be even tastier. It is a dish suitable for the whole family, even for children.
Ingredients
- 350 g Chickpeas (pre-cooked or in a jar)
- 600 g Pumpkin (already cleaned)
- 1 clove garlic (or half chopped onion)
- Vegetable broth (or hot water)
- 1 pinch Rosemary
- 1 pinch Black pepper
How to make chickpeas and pumpkin soup
Preparing the chickpeas and pumpkin soup is very easy. Start by cutting the pumpkin pulp into cubes.
Peel the garlic. Pour a drizzle of olive oil into a saucepan and in this, fry the garlic clove (or chopped onion)
Then, add the diced pumpkin and the drained chickpeas, already precooked. You can use the chickpeas in a jar, or boil them at home.
Wet and cover the ingredients with hot broth or boiling water. Salt, pepper and season with a few needles of rosemary.
Cook the chickpeas and pumpkin soup for about 40 minutes. The pumpkin and chickpeas must become soft and the cooking juices must reduce.
At the end of cooking, with the help of a slotted spoon, remove half of the chickpeas and pumpkin. Blend this part with the help of a blender. Pour the puree obtained into the dishes. Then, add to each portion the rest of the chickpeas and pumpkin soup present in the pot. Enjoy!
Easy Soup Recipes with Few Ingredients
Ingredients
- 350 g Chickpeas (pre-cooked or in a jar)
- 600 g Pumpkin (already cleaned)
- 1 clove garlic (or half chopped onion)
- Vegetable broth (or hot water)
- 1 pinch Rosemary
- 1 pinch Black pepper
Instructions
- Preparing the chickpeas and pumpkin soup is very easy. Start by cutting the pumpkin pulp into cubes.
- Peel the garlic. Pour a drizzle of olive oil into a saucepan and in this, fry the garlic clove (or chopped onion).
- Then, add the diced pumpkin and the drained chickpeas, already precooked. You can use the chickpeas in a jar, or boil them at home.
- Wet and cover the ingredients with hot broth or boiling water. Salt, pepper and season with a few needles of rosemary.
- Cook the chickpeas and pumpkin soup for about 40 minutes.The pumpkin and chickpeas must become soft and the cooking juices must reduce.
- At the end of cooking, with the help of a slotted spoon, remove half of the chickpeas and pumpkin. Blend this part with the help of ablender. Pour the puree obtained into the dishes. Then, add to each portion therest of the chickpeas and pumpkin soup present in the pot. Enjoy!
