Autumn Pumpkin, Chickpea and Potato Soup with Tagliatelle

The cooking technique behind this Pumpkin, Chickpea and Potato soup is antique and traditional from the regions of Southern Italy. The main ingredient is the pasta, usually a short type, which has not to be boiled in advance, but it is cooked directly in the pan where the seasoning has been previously prepared. The crucial steps to get an excellent result are just few and simple. Follow them and you’ll enjoy this delicious comfort soup.

🍷 Francesca & Marinella🍴

INGREDIENTS for 4 servings Ready in 40 min: Preparation time 10 min – Cooking time about 30 min

  • 300 g of pumpkin pulp, chopped in small pieces
  • 250 g of canned chickpeas
  • 1 medium potato, peeled and diced in small pieces
  • 1 clove of garlic, peeled and crushed
  • 2 -3 tablespoons of EVO oil
  • 80 – 100 g of tagliatelle egg pasta, roughly broken with your hands
  • salt pepper, to taste
  • hot water, as needed (see below)

METHOD


Place a medium-size saucepan on the heat, pour the oil in, add the garlic, and leave to brown for a minute. Turn the heat to high, add the chickpeas, the pumpkin and the potatoes. Remove the garlic and mix. Let them brown for a few minutes, while stirring. Season with salt and pepper. Add 1 and a half glass of hot water: turn the heat to low, cover with a lid and let cook for about 10 min.

Add 2 glasses of hot water. When the soup is simmering add the pasta in. Stir all the ingredients and let cook. All along the process, check if the pasta is sticking onto the bottom of the saucepan and gently scratch it with a wooden spatula. After about 5 min taste the soup and add salt if needed. Adjust the thickness of the soup by letting it cook a bit more or adding a spoonful of hot water. Serve warm.

3 thoughts on “Autumn Pumpkin, Chickpea and Potato Soup with Tagliatelle

  1. Chickpea and Potato Soup with Tagliatelle. The combination sounds interesting but definitely worth trying if you are a foodie. Thank you for sharing the recipe with us through this article. Keep sharing more such articles like this with us in the future.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.