Wine & EVOO Stories

Vegan chickpea soup with pumpkin and a French wine

Written by Veronica Lavenia

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Chickpeas and pumpkin are an ideal match for creamy soups. Rosemary is the aromatic plant par excellence to combine with an ideal dish to be enjoyed in the cold months.

Bellissime Rosé 2020, from the French winery Alain Jaume, is our suggestion. It is a wine from AOC Côtes du Rhône, made with Grenache, Syrah, Monastrell varietals. Appreciated for its notes of fresh flowers reminiscent of dog rose and peach blossoms. Fruity scent of red berries and light hints of walnut peach, closing with delicate notes of freshly cut field herbs.

Bellissime Rosé 2020 - Alain Jaume

© Piero Pardini – The Wolf Post – Tuscany – ITALY

For the full review, click here.

Ingredients (two servings)
250 g chickpeas
400 g  pumpkin pulp, cut into cubes
1 onion, sliced
​​into rings
1 tablespoon of tomato sauce
500 ml vegetable broth
3 tablespoons EVOO
A pinch of sea salt
pepper as needed
1 sprig of rosemary

©The Wolf Post- Veronica Lavenia-Vegan Chickpea Pumpkin soup and a a French wine

Method:
  1. Soak the chickpeas with a pinch of baking soda overnight. The next day, drain the beans and cook for 50 minutes, adding salt when cooked.
  2. Put the pumpkin and onion in a saucepan with olive oil and a pinch of salt. Simmer for ten minutes.
  3. Add the chickpeas and the spoonful of tomato sauce and mix. Add the vegetable broth and cook for five minutes. Remove from the heat and allow to cool slightly.
  4. Blend the mixture until it reaches a smooth consistency.
  5. Heat the soup over medium heat and serve hot with the chopped rosemary.

About the author

Veronica Lavenia

PhD.
Writer and magazine contributor, some of her works have appeared in the most popular International magazines.
Her scientific papers have been published in some of the most renowned international literary academic journals.
Writer| Translator| Communications manager at "The Wolf Post", since the birth of the platform.

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