ingredients
  • Pumpkin 1 kg already peeled • 250 kcal
  • Chickpeas 260 grams already cooked
  • Garlic 1 clove
  • Shallot 3
  • Ginger 1/2 root
  • Extra-virgin olive oil as much as it is needed
  • Vegetable broth as much as it is needed
  • Sea salt as much as it is needed
  • Black pepper
  • Rosemary
Calories refers to 100 gr of product

The calories refer to 100grams of product

Pumpkin and ginger velvety soup is an autumn dish made with chickpeas and without fats of animal origin, a soup that is aromatic, creamy and slightly spicy to be accompanied with croutons. My yellow pumpkin soup is light and not very caloric because it is made without potatoes and yet it is equally tasty thanks to the chickpeas and ginger that give the cream a strong flavor.

Instructions: 

Cut the pumpkin into cubes after peeling it, cut the shallots into slices and place them in a pot with four tablespoons of extra-virgin olive oil and a clove of garlic. Heat the oil and brown the onion.

At this point add the pumpkin, cook over medium heat for a couple of minutes and add salt.

Mix the pumpkin with the shallots, stirring constantly and add pepper to taste.

Add as much hot vegetable broth as you need to almost cover the pumpkin.

Cook over medium heat with the lid on. It will take about 15/20 minutes but obviously check the cooking and check that the broth does not dry.

Add the cooked chickpeas a few minutes after the end of cooking. I usually use canned chickpeas for convenience, which are already cooked and salted. If you wish, you can use the dried ones, put them in water and then cook them in salted water after a resting time of about eight hours.

Grate some ginger just before extinguishing the fire, it will flavor your velvety soup and give the final touch.

Whisk all, finally, with an immersion mixer, until you have made a soft and velvety cream.

Before serving it very hot, sprinkle it as desired with fresh or dried rosemary.

How to preserve the ginger and pumpkin velvety soup?
The ginger and pumpkin velvety soup can be kept in the refrigerator for three days, closed in an airtight container or covered with a transparent film. It is not advisable to freeze it. To serve it, however, it should be heated again in the pan for a couple of minutes, or for 15 seconds in the microwave, seasoned with oil, rosemary and a pinch of nutmeg and, perhaps, combined with fatty cheeses or meat bites.