Pumpkin Pea Soup Recipe

This pumpkin pea soup is a delightful combination of earthy legumes and sweet pumpkin, offering both warmth and comfort. It’s perfect for chilly days when you need something hearty and nourishing. The dish highlights the natural flavors of its ingredients without overwhelming spices, making it both simple and satisfying. Peas add a plant-based protein punch, while pumpkin brings in a slightly sweet note. The recipe includes both split peas and chickpeas, creating a mix of textures with every bite. Softened onions and garlic infuse the soup with aromatics, setting a flavorful base. A hint of bell pepper adds freshness, and seasoning is adjusted to personal taste. Vegan and gluten-free, this soup caters to various dietary needs. Offering complex flavors with a straightforward preparation process, it's a must-try for soup lovers.

Ingredients

Main Ingredients

1 medium onion
300 g pumpkin, peeled
150 ml split peas
150 ml chickpeas
1/4 red bell pepper

Spices

Salt to taste
Pepper to taste

Sauces

3 cloves of garlic

Preparation Time

Total Time: 300 minutes (including soaking time)

Step-by-Step Instruction

Soak Peas: Begin by soaking both the split peas and chickpeas in water for about 5 hours. This helps in softening the legumes for easier cooking.
Prep Vegetables: While waiting, chop the onion finely. This will form the base of your soup.
Cook Onions: In a pot, add a small amount of oil and sauté the onions until they begin to soften. Stir frequently to avoid sticking or burning.
Add Garlic: Mince the garlic and add it to the onions. Continue to sauté over medium heat, encouraging the flavors to meld.
Add Bell Pepper: Chop the red bell pepper into small pieces and add it to the pot, stirring occasionally.
Prepare Pumpkin: Cut the peeled pumpkin into small cubes, ensuring they are uniform for even cooking.
Cook Pumpkin: Add the pumpkin cubes to the pot, allowing them to sauté for about 5 minutes with the other vegetables.
Boil and Combine: Pour water into the pot. Once it starts to boil, drain and rinse the soaked peas and chickpeas.
Simmer: Add the legumes to the pot, then reduce the heat and cover. Let the mixture simmer.
Season Well: Incorporate salt and pepper to taste. The flavors should be balanced but robust.
Cook Thoroughly: Allow the soup to cook until the chickpeas are soft, and the split peas start breaking apart, creating a creamier texture.
Stir Occasionally: Ensure you stir the soup now and then to avoid sticking at the bottom.
Taste Test: Taste the soup and adjust the seasoning if necessary, adding more salt or pepper as preferred.
Consistency Check: If a thicker consistency is desired, mash a few pumpkin cubes and peas against the pot's side.
Final Simmer: Let the soup simmer for a few more minutes to meld all the flavors beautifully.
Serve Hot: Ladle the soup into bowls when ready, enjoying the warm, earthy flavors that have developed.
Storage Advice: Store any leftovers in an airtight container in the refrigerator, where it will last for several days.
Reheating Tips: When reheating, add a little water if the soup is too thick.
Garnish Ideas: Garnish with fresh herbs like parsley or thyme for an added layer of freshness.
Enjoy: Serve with crusty bread or a light salad on the side. Enjoy a bowl of comfort!

Tips

Substitutions: Use a variety of beans if chickpeas are unavailable.
Spice it Up: Add a pinch of smoked paprika for a smoky flavor.
Thickening Option: Blend part of the soup for a creamier texture.

Nutritions

Calories: Approximately 250 per serving
Protein: 10g
Fats: 3g
Carbs: 45g

Variations

Vegan Option: The recipe is naturally vegan but using veggie broth instead of water can add depth.
Gluten-Free: Ensure any added broth or stock is gluten-free.

Serving Suggestions

Sides: Serve with a slice of herb-encrusted bread or a fresh garden salad.
Pairings: A glass of dry white wine or herbal tea complements the flavors well.

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