Last week I finally cut into my one large Marina di Chioggia winter squash.
Two quarters went into the oven to be roasted and pureed. I froze some of the puree and used some in a pumpkin risotto. We were very pleased with both the flavor and texture of this squash. It’s firm when cubed, sweet in flavor, and soft when roasted.
One quarter is in the refrigerator awaiting another use.
One quarter was carefully peeled and cubed for this soup. This soup was inspired by a recipe in Simply in Season. However the recipe called for chicken and I was wanted it to be a meatless meal, since the chickpeas give enough protein. So here’s my modification. Next time I might add some cumin as well.
Pumpkin & Chickpea Soup Print This
1 onion, diced
2 cloves garlic, minced
1 stick cinnamon
1/2 tsp ground cardamom
1/4 tsp nutmeg
2 tsp tumeric
2 cups cooked chickpeas
2 cups pumpkin or squash, peeled and cubed
1 can plum tomatoes (or 3 cups frozen tomatoes), chopped
6 cups broth
In large soup pot, saute onion in olive oil until clear. Add garlic and saute for 1 minute more. Add ground spices for 30 seconds. Add chickpeas, pumpkin, tomatoes & stock.
Simmer until pumpkin is tender. Remove 1-2 cups and puree to thicken.
Top with cilantro to serve.
Serves 6 to 8. We had plenty to eat for lunches all week.
See how others are cooking from their cupboards at Robin’s.