Creamy Autumn Pumpkin and Legume Soup by @laricettaveg

30 min

2 servings

🫒

2 tbsp

Extra virgin olive oil

🥬

0.5

Leek

🥬

4.5 leaves

Black cabbage

🥜

250 g

Cooked legumes

🍲

600 ml

Vegetable stock

🎃

350 g

Hokkaido pumpkin

🌱

1 tbsp

Tahini

🧂

Salt

⚫

Pepper

🪵

Cinnamon

💧

Boiling water

🍞

Toasted bread

🍝

Small pasta

  1. Heat
    • Extra virgin olive oil
    • Cinnamon

    Heat the olive oil and add a pinch of cinnamon and the pepper.

  2. Brown
    • Leek
    • Cooked legumes
    • Black cabbage

    Brown the sliced leek, then once golden add the legumes and the thinly sliced black cabbage.

  3. Mix
    • Vegetable stock

    Mix and cover with the stock, then cook covered for 20 minutes on low heat.

  4. Cube
    • Hokkaido pumpkin
    • Extra virgin olive oil
    • Salt

    Meanwhile, cube the pumpkin, season with oil and salt, and cook for the same amount of time in an air fryer or oven at 180 degrees, stirring occasionally.

  5. Blend
    • Hokkaido pumpkin
    • Tahini
    • Boiling water

    Once cooked, blend half of the pumpkin with the tahini and a glass of boiling water, then add it to the pot along with the remaining pumpkin.

  6. Step
    • Salt

    Adjust the salt.

  7. Serve
    • Toasted bread

    Let it thicken and serve with toasted bread.

Creamy Autumn Pumpkin and Legume Soup by @laricettaveg

30 min

2 servings

🫒

2 tbsp

Extra virgin olive oil

🥬

0.5

Leek

🥬

4.5 leaves

Black cabbage

🥜

250 g

Cooked legumes

🍲

600 ml

Vegetable stock

🎃

350 g

Hokkaido pumpkin

🌱

1 tbsp

Tahini

🧂

Salt

⚫

Pepper

🪵

Cinnamon

💧

Boiling water

🍞

Toasted bread

🍝

Small pasta

Preparation Steps

  1. Step 1/7

    Heat the olive oil and add a pinch of cinnamon and the pepper.

    🫒Extra virgin olive oil
    🪵Cinnamon
    ⚫Pepper
    🍲Pot

  2. Step 2/7

    Brown the sliced leek, then once golden add the legumes and the thinly sliced black cabbage.

    🥬Leek
    🥜Cooked legumes
    🥬Black cabbage
    🔪Knife
    🪵Cutting board
    🥄Wooden spoon

  3. Step 3/7

    Mix and cover with the stock, then cook covered for 20 minutes on low heat.

    🍲Vegetable stock
    🍲Pot

  4. Step 4/7

    Meanwhile, cube the pumpkin, season with oil and salt, and cook for the same amount of time in an air fryer or oven at 180 degrees, stirring occasionally.

    🎃Hokkaido pumpkin
    🫒Extra virgin olive oil
    🧂Salt
    🔪Knife
    🪵Cutting board
    🍳Baking tray

  5. Step 5/7

    Once cooked, blend half of the pumpkin with the tahini and a glass of boiling water, then add it to the pot along with the remaining pumpkin.

    🎃Hokkaido pumpkin
    🌱Tahini
    💧Boiling water
    🥣Bowl

  6. Step 6/7

    Adjust the salt.

    🧂Salt

  7. Step 7/7

    Let it thicken and serve with toasted bread.

    🍞Toasted bread

Composition

Ingredients

Types

Fats/Oils, Vegetables, Legumes, Condiments, Seeds, Spices, Liquids, Grains, Bakery, Pasta

Ingredients

Extra virgin olive oil, Leek, Black cabbage, Cooked legumes, Vegetable stock, Hokkaido pumpkin, Tahini, Salt, Pepper, Cinnamon, Boiling water, Toasted bread, Small pasta

Notes

Black cabbage (cavolo nero, or spinach as an alternative, 4-5 leaves), Cooked legumes (chickpeas and lentils were used), Vegetable stock (made from 100% vegetable powder stock dissolved in boiling water), Salt (to taste), Pepper (to taste), Cinnamon (to taste, a pinch), Boiling water (a glass, used to blend half the pumpkin with the tahini), Toasted bread (for serving), Small pasta (optional, can be added halfway through cooking the soup, or risoni)

Allergens

Sesame, Gluten

Dietetics

Dietary regimen

Halal, Nut-Free, Sugar-Free, Vegetarian, Pescatarian

Calories

340 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 38g, Fat: 15g, Fiber: 11g, Sugars: 7g

Nutritional Information

Minerals

Iron: 3.5mg, Potassium: 750mg, Magnesium: 70mg, Calcium: 120mg, Sodium: 780mg

Vitamins

Vitamin A: 400µg, Vitamin C: 25mg, Vitamin K: 120µg, Folate: 90µg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Knife, Cutting board, Pot, Bowl, Baking tray, Wooden spoon

Appliances

Air fryer, Oven, Blender

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Autumn Season, Everyday Meal, Weekend Lunch

Origin

Source

Platform

instagram

Original Creator

@laricettaveg

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Smooth, Chunky

Flavors

Creamy, Savory, Earthy, Warm Spiced, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (store in an airtight container,reheat before serving), freezer : 2 months (store in an airtight container,thaw in the fridge before reheating)