Pumpkin cream soup with crunchy croutons, roasted chickpeas, rosemary, and Grana Padano
Easy
4 people
45 min
Ingredients
600 g pumpkin
150 g Grana Padano
200 g potatoes
100 g chickpeas (boiled)
1 tsp paprika
1 rosemary sprig
1 thyme sprig
4 slices stale bread
extra virgin olive oil
salt
pepper
Pumpkin cream soup preparation
STEP 1
In a bowl, season the chickpeas with paprika, extra virgin olive oil, and salt and pepper. Put them on a baking sheet lined with parchment paper and grill in a preheated oven at 200°C for approximately 10 minutes.
STEP 2
Dice the pumpkin and cook it in a non-stick pan with a drizzle of extra virgin olive oil. Add the diced potatoes and cover with water up to 3/4.
STEP 3
Continue cooking with a lid over low heat for approximately 40 minutes and, if necessary, add more water. Season with salt and pepper.
STEP 4
When cooked, use an immersion blender to mix until smooth and creamy.
Dice the bread and put it on a baking sheet. Add a drizzle of extra virgin olive oil, a pinch of salt and some thyme. Cook in a preheated oven at 200°C for 10 minutes.
STEP 5
Serve the cream soup garnished with the crispy paprika-flavoured chickpeas, the croutons, a drizzle of extra virgin olive oil, and Grana Padano shavings.