After having proposed some delicious ways to cook chestnuts and the special Etruscan soup of Tuscia, we present a new soup based on chestnuts, chickpeas and pumpkin; a single dish, rich in carbohydrates, proteins and vitamins, which combines strong and delicate flavors at the same time. Also ideal for vegans for an autumn dinner to be enjoyed in complete relaxation.
Ingredients
REMEMBER!
Before closing the pressure cooker to start cooking, make sure that the water level slightly covers all your ingredients. This way you will ensure your soup has an excellent consistency.
Let it cook for about half an hour from the start of the hissing of the pan, then mix everything in the blender and leave to cool slightly so that you can enjoy it hot but not boiling!
Once served on the table, add only a drizzle of raw oil to the dish.
This soup is perfect especially in the colder months, when pumpkin and chestnuts are the protagonists of seasonal cuisine. The natural sweetness of these two ingredients is balanced by the fuller flavor of the chickpeas and the aromatic notes of rosemary and bay leaves. The result is a full-bodied and nutritious cream, ideal to serve with some toasted bread or with a handful of pumpkin seeds to add a crunchy note.
