Chickpea and Pumpkin Soup

It’s a pleasure to share with you the recipe for chickpea and pumpkin soup, a warm and comforting dish perfect for the coldest 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 (previously 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 previously soaked chickpeas.
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 lower 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 part of the chickpeas and pumpkin directly in the pot with an immersion blender.
7. Taste and adjust salt and pepper to your liking.
8. Serve hot, perhaps with a drizzle of extra virgin olive oil raw and a pinch of freshly ground black pepper.

Fun Facts

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

Enjoy your meal!