Italian
Pumpkin, Chickpea and Chestnut Soup
by Chef Max Mariola · 1.1M subscribers on YouTube
Today I bring you to my new kitchen in Milan to prepare the best homemade soup ever! I'm talking about an autumn soup that is true comfort food: pumpkin, chickpea and chestnut soup. It's warm, enveloping and full of flavor, perfect for those days when you just want to pamper yourself a bit!
- Difficulty
- easy
Ingredients
15 items- Guanciale
- Spring Onion
- Shallot
- Garlic
- Chili Pepper(optional) — Optional
- ChestnutsAlready boiled and peeled
- ChickpeasCooked (canned or homemade)
- Delica SquashPumpkin variety; can substitute other firm pumpkin
- SageFresh
- RosemaryFresh
- Olive OilExtra virgin
- Parmigiano ReggianoGrated
- Broth(optional) — Optional broth (meat or vegetable)
- SaltTo taste
- PepperTo taste
Method
- Cut the guanciale into small cubes and slowly render it in a pot without oil.
- Cut the pumpkin into small cubes and add to the pot; sauté until slightly caramelized.
- Finely chop the spring onion, shallot, and garlic; add to the pot and cook gently.
- If desired, add some chili pepper.
- Add the pre-cooked chestnuts and chickpeas; lightly crush the chestnuts as you add them.
- Finely chop fresh sage and rosemary; add to the pot.
- Optionally, add a splash of broth or water to adjust consistency. Simmer until the pumpkin is soft and starts to fall apart.
- Season with salt and pepper.
- Remove from heat, add grated Parmigiano Reggiano and a drizzle of extra virgin olive oil; stir vigorously to emulsify (mantecatura).
- Serve hot, garnished with fresh herbs and a final drizzle of olive oil.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
