a recipe for a hot and creamy dish


whole sea salt to taste

Extra virgin olive oil to taste

There pea and pumpkin soup this first course simple, original and creamy, perfect for fall and winter seasons. During this period, pumpkin becomes the undisputed hero of our recipes: first courses, second courses, side dishes and, of course, soups. We tried one today new couple and we discovered that the delicious and meaty chickpeas go perfectly with the delicacy of the pumpkin. Its sweetness is actually balanced by the flavor of these wonderful legumes, resulting in a colorful, vegan dish that smells like autumn.

Pea and pumpkin soup can be enriched with crispy crouton bread or flavored with a teaspoon of sweet curry powder, freshly grated ginger or a pinch of nutmeg. You can finish it with a spoonful of robiola or ricotta cheese, sprinkle a little on top grilled Parmesan cheese (or nutritional yeast flakes if you want to keep it vegan) and if you want a more filling and creamy dish, potato in food: the end result will be irresistible and comprehensive.

For a truly flawless result, we recommend choosing pumpkins from the delica or mantovana variety. firm pulp, very robust and with a “chestnut” flavor, perfect with chickpeas. As for the latter, you can use them buckets (soak them the night before) or already boiled and stored in glass containers. A comfort food warm and refreshing to warm your heart and stomach after a long day away from home.

Learn how to make pea and pumpkin soup with step-by-step instructions and tips.

How to make pea and pumpkin soup

Clean the pumpkin, remove the skin and inner filaments, then cut into cubes 1.

Chop the white onion and transfer to a large pan with the chopped chile pepper; add two tablespoons of oil 2 and fry for a minute.

Add the pumpkin 3.

Wet it with a drop of water 4.

You will need to cover the pumpkin 5.

Add the cooked chickpeas, reserving a tablespoon or two for garnish 6.

Grate the ginger 7.

Flavored with bay leaves. Add 1/2 teaspoon of salt, close the lid 8 and cook for about 15 minutes.

Stir the soup, leaving all the pumpkin pieces 9.

Ladle the soup into individual bowls and top with the remaining chickpeas and season with crude oil. Serve with slices of wholemeal bread 10.


Pea and pumpkin soup can be stored in the refrigerator in a special hermetic container. 1-2 days. You can also freeze it.

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