Pumpkin and chickpea soup

Pumpkin and chickpea soup, a natural, perfect and full-bodied first course that will win you over with its enveloping and creamy flavour.
When temperatures start to drop and the days start to get shorter, all the nature around us is tinged with the warm and enveloping colors of autumn, making us feel the desire to warm up with a steaming, tasty and substantial soup or soup. Pumpkin and chickpea soup can be served with croutons or soup, a dish that the whole family will enjoy, with a suitable pasta shape such as Timilia durum wheat semolina Quadrucci from I Fornai Siciliani. This soup is fragrant, rich in vitamins and with the unmistakable creaminess given by the delicate pumpkin, among the most loved and widespread in Italy for its sweet and delicate flavour. The delica has a rounded and flattened appearance, with a very thin smooth dark green skin and a very compact intense yellow-orange pulp. Excellent for cooking in soups, perfect for adding creaminess to risottos, baked or stewed.
The pumpkin and chickpea combination makes this dish a winner! An easy and also very quick recipe since we are going to use organic hulled chickpeas from I Fornai Siciliani which do not require soaking, but only boiling and cooking on the spot. This delicious autumn soup should be enjoyed piping hot and without haste to recharge in a genuine way!


  • 400 g delicate pumpkin weighed without peel
  • 200 g organic peeled chickpeas The Sicilian Bakers
  • 2 segments garlic
  • 4 spoons organic extra virgin olive oil Lo Castro
  • 2 leaves salvia
  • 120 g Timilia durum wheat semolina quadrucci The Sicilian Bakers
  • sale q.b.
  • pepe q.b.
  • hot water to taste
  • Boil the chickpeas in a saucepan: they will need about 20 minutes of cooking (read the instructions on the package). As soon as they are ready, drain them without throwing away the cooking water. In the meantime, cut the pumpkin into small pieces.

  • In a saucepan, brown the previously peeled and chopped garlic in the oil and leave it to brown over a gentle heat. Add the chickpeas, the chopped pumpkin and the previously washed and chopped sage or, if you prefer a more delicate flavour, you can leave it whole.

  • Stir over high heat for 1 minute so that the pumpkin and chickpeas can flavour. Add 1 glass of hot chickpea cooking water.

  • Let it come to the boil, add salt and pepper and lower the heat. Cover with a lid and cook over a low heat for about 15 minutes. Stir occasionally.

  • During cooking, add a little more hot water. The final result must be full-bodied but not dry.

  • At this point, you can serve it as a hot soup with slices of bread or croutons. Or, add the pasta: thin the soup with two glasses of hot water; Bring to the boil and immediately add the quadrucci.

  • Cook for a few minutes over medium heat, season with salt and stir occasionally. Adjust the softness by letting it pull a little on the heat. You should obtain a creamy and velvety soup.

  • Your soup is ready. Serve hot with a drizzle of raw extra virgin olive oil.

For a quick soup, we recommend boiling the chickpeas the night before.
Alternatively, you can also use dried chickpeas keeping in mind that you will have to soak them for 1 night. Rinse them and then boil them before cooking the dish.

If you prefer instead of sage, you can add a few bay leaves or chopped parsley.


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