Zuppa di Ceci e Zucca (Chickpea and Pumpkin Soup)
Category: Main Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Delica pumpkin | 600g |
| Pre-cooked chickpeas | 400g |
| Swiss chard (bietole) | 100g |
| Yellow onions | 100g |
| Juniper berries | 3 |
| Bay leaves | 2 |
| Water | 5 liters |
| Extra virgin olive oil | To taste |
| Fine salt | To taste |
| Black pepper | To taste |
Instructions
Start by preparing the vegetables for your Chickpea and Pumpkin Soup, a comforting, hearty dish that combines the earthy flavor of pumpkin with the richness of chickpeas and the fresh taste of Swiss chard. This recipe is designed to fill your kitchen with the warm, inviting aromas of slow-cooked vegetables and spices.
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Prepare the Onion: Begin by peeling and finely slicing the yellow onion. You want thin slices so they can soften and caramelize nicely, adding depth to the soup’s flavor. Set them aside.
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Prepare the Pumpkin: Cut the Delica pumpkin in half, carefully removing the seeds. With a sharp knife, slice the pumpkin into wedges, then peel off the skin. Once peeled, cut the pumpkin into cubes. This pumpkin variety is sweet and creamy, perfect for soups.
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Prepare the Swiss Chard: Rinse the Swiss chard thoroughly under cool running water. Afterward, cut off any tough stems and chop the leafy greens into thin strips. The chard will add a delicate bitterness that balances the sweetness of the pumpkin.
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Cook the Base: In a large pot or deep skillet, pour in the extra virgin olive oil—just enough to cover the bottom of the pan. Heat the oil over medium-low heat. Once heated, add the sliced onion and juniper berries. The juniper berries will infuse the oil with a subtle, aromatic flavor, perfect for complementing the other ingredients. Let the onions cook slowly, stirring occasionally, until they become soft and translucent, which should take about 7–10 minutes.
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Sauté the Pumpkin: Add the cubed pumpkin to the pan with the onions. Stir to coat the pumpkin in the olive oil and onions, allowing it to sauté for about 5 minutes. This step will help enhance the pumpkin’s flavor, giving it a golden, slightly caramelized edge.
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Add Water and Chickpeas: Pour a small amount of water (from the 5 liters you have set aside) into the pot to help steam the pumpkin and prevent burning. Add the pre-cooked chickpeas to the pot. These will add substance and a creamy texture to the soup once cooked.
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Add the Swiss Chard: Add the sliced Swiss chard to the pot. Season the soup with salt and black pepper to taste, stirring everything together gently. Continue cooking the mixture for another 5 minutes, allowing the chard to wilt and integrate into the soup.
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Simmer and Infuse Flavors: Pour in the remaining water, ensuring that the soup is covered with liquid. Add the bay leaves and give the soup a good stir. Bring everything to a simmer, covering the pot with a lid. Allow the soup to cook for 40–45 minutes on low heat. This slow simmering will meld the flavors together and give the soup a rich, full-bodied taste.
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Final Adjustments: Once the soup is cooked, remove the bay leaves and juniper berries. Taste the soup and adjust seasoning with more salt and pepper if necessary. You can also add a drizzle of extra virgin olive oil just before serving for an extra burst of richness.
Serving Suggestions
Serve the Chickpea and Pumpkin Soup hot, garnished with a sprinkle of fresh herbs like parsley or thyme, if desired. It pairs wonderfully with rustic bread for dipping, or a light salad on the side for a more complete meal.
This delicious soup is perfect for a cozy family dinner, bringing together the earthy sweetness of pumpkin, the creamy texture of chickpeas, and the freshness of Swiss chard. It’s easy to make, nutritious, and satisfying, making it a great choice for both a weeknight meal and a weekend gathering.
Enjoy the warming embrace of this classic Italian soup, perfect for the cooler months or any time you want a comforting, wholesome dish that’s both flavorful and nourishing.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 10g |
| Carbohydrates | 40g |
| Fiber | 10g |
| Fat | 8g |
| Saturated Fat | 1g |
| Sodium | 400mg |
| Vitamin A | 120% of Daily Value |
| Vitamin C | 30% of Daily Value |
| Calcium | 10% of Daily Value |
| Iron | 15% of Daily Value |
This Zuppa di Ceci e Zucca is a nutritious and delicious way to enjoy the bounty of the season. With the heartiness of chickpeas and the natural sweetness of pumpkin, it’s a perfect meal for any day of the week. Whether you’re looking for something quick to make or a dish to impress your guests, this soup is sure to satisfy your cravings.
