Hello autumn with a pumpkin soup with celery and chickpeas

Are you ready? Come on, let’s say it all together:

hello autumn, welcome back!

I say this bringing this pumpkin soup in my hands. Like the Magi, I bring you a good gift to celebrate its coming.

It arrived in silence, with no hoopla, as a polite and kind person. Between sunny days, light mist that washed the thoughts and sunset-colored leaves. It brought with him a bit of healthy and sad melancholy, that kind of melancholy that a good cinnamon cappuccino is enough to take it away.

And if you ask me what is the taste of autumn, I’ll tell you that today has the taste of that pumpkin soup. A gentle, nice and heartening taste announced by a perfume that is an antidote for bad thoughts and a forerunner of beautiful moments.

Pumpkin soup with celery and chickpeas – the recipe

INGREDIENTs (serves 6)

• 1 pumpkin (the small one with yellow flesh and green peel)
• 3 carrots
• 6 celery sticks
• 1 L of vegetable stock (1,5/2 L if you don’t have a pressure cooker)
• 400 g canned chickpeas
• 2 tea spoon of dry ginger
• 3 tea spoon of tumeric
• extra virgin olive oil, salt and black pepper q.s.

While you’re tasting listen: Don’t worry be happy, Bobby Mc Ferrin

PROCESS

1. Slice the pumpkin, peel it, remove the seeds and dice it.
2. Wash the celery and the carrots, dice them and set aside.
3. Heat up the olive oil with the spices then add the vegetables. So add also the pumpkin and the stock.
4. Cook for half an hour in a pressure cooker (1 hour in a normal pot).
5. Once the pumpkin soup is cooked, blend the soup. Now you can add the chickpeas to the soup and cook it for 5 minutes more. Taste it and serve with olive oil, black pepper and the seeds you prefer.

Tablewear:  La Fornacina Keramik Studio

Ph. Sara Cartelli
© The Eat Culture