Recipes
A simple bowl for an autumn afternoon
Pumpkin soup, chickpeas and croutons: a warm recipe made with a few ingredients.
An independent food information project · MYEAT
Pumpkin is the starting point for this bowl. Chickpeas complete it and croutons add a contrasting texture. Serve the soup warm and adjust the seasoning gradually to your taste.
Cut the pumpkin into similar-sized pieces for a more even cooking time. Start with the stated quantity of water and add a little more if the soup is too thick.
This original MYEAT recipe serves two. Times are approximate: check that the pumpkin is soft before blending and taste before serving.
Recipe
2 Servings · 40 Minutes
Ingredients
- 400 g pumpkin flesh
- 240 g cooked, drained chickpeas
- 1 small onion
- 500 ml hot water
- 2 slices of bread
- 2 tablespoons olive oil
- Salt and pepper to taste
Method
- Slice the peeled onion and cut the pumpkin into cubes.
- Warm one tablespoon of oil in a saucepan and soften the onion over moderate heat for about 5 minutes.
- Add the pumpkin and hot water. Cook for about 20 minutes, until the pumpkin is soft.
- Add half the chickpeas and blend carefully with an immersion blender. Adjust the texture with a little water and season to taste.
- Cube the bread and toast it in a pan with the remaining oil.
- Serve the soup with the remaining chickpeas and croutons.