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Soup spiced pumpkin and chickpeas

ingredients

servings

4

Pumpkin

300 oz

Tropea onion

1 unit

Vegetable broth

to taste

Chickpeas

2 cups

Turmeric

to taste

Red curry

to taste

Pancetta

30 oz

Roasted pumpkin seeds, unsalted

2 spoons

Extra virgin olive oil, vitaminized

1 spoon

Sweet paprika

to taste

soups from Italy

Soup spiced pumpkin and chickpeas

Soup spiced pumpkin and chickpeas

with meat high in fiber high in iron high in potassium high in magnesium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Soup spiced pumpkin and chickpeas

My comfortfood par excellence.

Soup spiced pumpkin and chickpeas step 1

step 1

Chop the pumpkin and onion, put it all to boil in vegetable stock (the amount depends on how you want the soup is thick).

Soup spiced pumpkin and chickpeas step 2

step 2

When the pumpkin is cooked, add half a cup of pre-cooked chickpeas, salt, pepper, oil, turmeric (and black pepper), the curry.

Soup spiced pumpkin and chickpeas step 3

step 3

When even the beans are very soft blend well together.

Soup spiced pumpkin and chickpeas step 4

step 4

In a saucepan, brown the bacon and add a cup of pre-cooked chickpeas with a good sprinkling of paprika. Do not add oil or water, the chickpeas are scorching a little.

Soup spiced pumpkin and chickpeas step 5

step 5

Serve the soup with bacon, chickpeas and pumpkin seeds.

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