Creamy Chickpea and Pumpkin Soup

For today we have a nice and Creamy Chickpea and Pumpkin Soup, i love this kind of cream soups, is heartwarming and nourishing, that combines the earthy flavors of chickpeas with the natural sweetness of pumpkin. This soup is characterized by its smooth, sweet and velvety texture, the chickpeas and pumpkin not only contribute to the creaminess but also provide a good source of protein and fiber, making the soup a satisfying and filling option for a meal.

Combining pumpkin, chickpeas and carrots, are often associated with fall, and all add a subtle sweetness and of course this vibrant color, gotta love it 😀 Also if you think it might be too sweet for your taste, you can add a dollop of sour cream after you serve, it will cut the sweetness while also giving it a bit more umami and creaminess, now let’s get into the recipe.

Creamy Chickpea and Pumpkin Soup

Servings: 4
Time: 35mins
Difficulty: Easy
Rating: ★★★★★
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Creamy Chickpea and Pumpkin Soup combines the earthy flavors of chickpeas with the natural sweetness of pumpkin, creating a nourishing and comforting dish. Its smooth texture and mild flavor make it appealing to children, while a dollop of sour cream adds a tangy contrast for the more discerned taste 😀

Ingredients

Pumpkin – 250gr
Carrot – 1
Onion – 1
Garlic – 1 clove
Chicken Stock – 1
Chickpeas – 200gr (already cooked)
Olive Oil – A drizzle
Chives – A pinch (optional)
Salt – A pinch

Directions

Start by peeling and cutting all the vegetables into small cubes, this will help them to cook more quickly. Put the pumpkin, carrots, onion, garlic and chicken stock in a saucepan, cover with water and bring to the boil over a medium heat.

Cook for about 15 minutes until the vegetables are tender, taste them, then add the already cooked chickpeas and cook for another 3 minutes.

Finally blend the soup with a hand blender ( or whatever you have at hand) until it’s very creamy, taste and adjust the salt, serve with a drizzle of olive oil and a pinch of chives on top, bon appetit!

Notes: Like i said in the intro add a bit of sour cream if you want to cut a bit of the sweetness. Also unlike a normal soup (normal soups after freezing can taste weird and the vegetables can get a strange texture), these type of creamy blended soups freeze really well, so you can always make extra to freeze to have later.

This recipe for Creamy Chickpea and Pumpkin Soup was originally created on BakeAfter.com. Esta receita de Sopa de Abóbora e Grão-de-Bico foi publicada em português no Iguaria.com.