Ah what a busy period! The food photography course with Monique first, then the holiday with my family in London…after so many busy days I needed to take care of myself for a bit: so, in this cases, what is better than a hot soup! I prepared a delicious pumpkin soup with chick peas, which I flavored with rosemary and decorated with its own flowers. Rosemary flowers are edible flowers: they can be consumed safely, such as Broccoli or Cauliflower. With their powerful and unique flavors, textures and colors, edible flowers have gained popularity as a creative and innovative ingredient for the culinary world. My pumpkin soup and rosemary chick peas came out healthy and delicate….just what I needed!
The combination of pumpkin and chick peas is perfect, indeed, both from a taste and nutritional point of view, rich in protein but low in fat.
You can serve this soup as an appetizer, in little portions, or as a main course with some crunchy croutons.
Find here the recipe!
Pumpkin soup and rosemary chick peas
Ingredients for 4 people:
600 g pumpkin flesh
150 g potatoes
250 g boiled chick peas
Rosemary and rosemary flowers
Extra Virgin Olive Oil
Peel the pumpkin and cut it in pieces.
Peel the potatoes, wash and cut them in pieces, more little than the pumpkin pieces.
Finely chop the onion.
Brown the onion with oil, then add the pumpkin and the potatoes, pour water to cover the veggies, season with salt and pepper, cover and cook on a low heat for 30 minutes. After that, mix the veggies to obtain a creamy soup.
Cook the chick peas in a frying pan with rosemary.
Pour the soup into the pot, add the chick peas with rosemary, season with salt and pepper and cook for additional 5 minutes.
Serve the pumpkin soup with rosemary chick peas decorated with rosemary flowers and Extra Virgin Olive Oil.