Home > food > Hello autumn with a pumpkin soup with celery and chickpeas

Culture. Eat it

12 October 2018


Hello autumn with a pumpkin soup with celery and chickpeas

by Kristel Cescotto

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.

Ciao autunno con una crema di zucca, sedano e ceci

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



  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.

Ciao autunno con una crema di zucca, sedano e ceci

Ciao autunno con una crema di zucca, sedano e ceci

Tablewear:  La Fornacina Keramik Studio

Ph. Sara Cartelli
© The Eat Culture


Photos: Sara Cartelli


Did you like this article? Share it now!


Kristel Cescotto

Omnia vincit amor

email me

follow me

Kristel Cescotto


Once upon a time there was a 30 years old girl, and she has not the slightest idea what it would be at 32: one, no one but for sure no one hundred thousand. Daughter, sister, friend, mom of a dog, woman of an amazing man. Thinker fulltime, practices the Universal Love. Always looking for which direction take to and who to be doing it. Thank God everything flows. Panta Rei. And in the end, as in a beautiful garden Bahai, she will be delighted by lighting… and she lived happily ever after.

Leave a Reply

Your email address will not be published. Required fields are marked *


Join the eat culture

La cultura da mangiare che
non teme la prova costume.

Entra a far parte
della nostra famiglia!