Main Page
Children's recipes
Delicious mashed soup with chickpeas and pumpkin

Creamy Chickpea and Pumpkin Soup

A wonderfully tasty, silky, and wholesome soup! Like a lot of families, mine can't do without something hot at the table. The usual soups have started to feel dull, so I often borrow recipes from different cultures and countries. I'm a big fan of puréed soups, so I want to share one for a truly special dish. This chickpea soup comes together quickly, which means you can make it in the morning or in the evening after work to treat your family. A friend of mine who loves traveling gave me the recipe—she recently got back from Portugal and shared all sorts of Portuguese dishes with me.

Kiriena

Recipe author

Delicious mashed soup with chickpeas and pumpkin

Composition / ingredients

Servings:

Chickpeas

Potatoes

Carrots

Pumpkin

200

Olive oil

Dill

Salt

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 4 g

Fats 7 % 2 g

Carbohydrates 78 % 21 g

118 kcal

GI: 95 / 0 / 5

Cooking method

Step 1:

Soak 1 cup of dried chickpeas overnight, then boil them in the morning until fully tender (this yields about 2 cups).
Step 2:

Peel the potatoes, carrots, and pumpkin and cut them into cubes.
Step 3:

Cook everything until fully tender.
Step 4:

Blend everything into a smooth purée, then season with salt, pepper to taste, and a little olive oil.
Step 5:

Simmer the soup for another 10 minutes or so.
Step 6:

Ladle into bowls and garnish with finely chopped parsley and dill.

The evening before, I soak one cup of dried chickpeas; in the morning I boil them until fully tender, which yields about two cups. I peel the potatoes, carrots, and pumpkin and cut them into cubes, then cook everything until fully tender. After that, I blend all the ingredients into a smooth purée, season with salt, add pepper to taste and a little olive oil. You can also stir in a bit of smoked sausage if you like. If you'd rather not have a fully smooth soup, leave some of the chickpeas whole instead of blending them all. I simmer the soup for about ten more minutes, ladle it into bowls, and garnish with finely chopped parsley and dill. I think a dish like this will easily win over your family—and your kids won't just eat their hot meal, they'll ask for seconds.