Chickpea soup vegan pumpkin and porcini mushrooms. The recipe of this soup gluten is typically autumnal: with autumn comes the landscapes that I prefer, the leaves that change color veering toward intense yellow and Red sensational, the sunsets that are softer, the light wind that ruffles the hair and makes my mood a bit more fresh. Autumn is also the time of hot soups with vegetables, food to warm up and regain a bit of the warmth of summer still not so far.
This, in particular, is a quick soup, very easy, Lightweight and vegan: inside there are only good things, yellow squash, porcini mushrooms, Chickpeas, herbs. Some roasted pumpkin seeds give a touch crunchy, and extra virgin olive oil, It must be to good, is enough to give that extra touch of flavor. If you want, and if you're not vegan, you can put the grated pecorino, but you will see that it won't do. It is good as well.
And of course have a look also to the delicate SOUP OF MUSHROOMS AND CHANTERELLE, which it has a touch of cream that makes it creamy and PUMPKIN CREAM, TURMERIC CARROTS AND MUSHROOMS CHIODINI, offering delicious. Do not forget to try, since we are in the right season, Also one of my RECIPES WITH PUMPKIN and or my RECIPES WITH MUSHROOMS. E se vi va, You can also follow me on my profiilo Instagram. Have a good day!
800 grams of butternut squash
250 grams of cooked chickpeas
400 grams of mushrooms
a clove of garlic
salt and pepper, to taste
vegetable broth, to taste
sage and fresh rosemary, to taste
a piece of fresh chilli
40 grams of peeled and roasted pumpkin seeds
extra virgin olive oil, to taste
To prepare the vegan pumpkin soup, Chickpeas and porcini mushrooms, Clean the pumpkin by removing the peel and filamentous parts, then wash it, cut into slices and then into cubes. Clean the mushrooms and slice them. Finely chop the onion, the chili, Sage and Rosemary.
Pour into a pan (better if crock pot) a drizzle of extra virgin olive oil, Add the garlic and the chopped vegetables and fry over low heat for a minute. Add the pumpkin, Brown and unite with the vegetable stock. Season with salt, pepper and cook over medium heat until the squash will not be tender. Add the chickpeas and continue cooking for another 10 minutes, until the pumpkin begins to unravel. Now add the porcini mushrooms, Cook for another 5 minutes and remove from heat.
Serve the vegan pumpkin soup, chickpeas and porcini mushrooms after making her sit for a few minutes, garnishing dishes with freshly ground black pepper, extra virgin olive oil and roasted pumpkin seeds. Accompany the vegan pumpkin soup, chickpeas and porcini mushrooms with plenty of toasted homemade bread. And Bon Appetit!