Here is a delicious soup made with genuine and typical ingredients for this period of the year, pumpkin and kale! And to make the soup even more tasty, satiating and complete is the addition of chickpeas and a sprinkling of curry. In short, a real delicacy that is also beneficial for health thanks to the precious antioxidant and anticancer properties of pumpkin and kale. Chickpeas provide protein, fiber, but also calcium, potassium, magnesium, phosphorus, manganese and B vitamins, while curry protects the heart and fights inflammation and free radicals (Nakayama et al, Nutr J, 2014 - Wallace et al, Nutrients, 2016).
400 grams of pumpkin pulp
4-5 leaves of kale
200 grams of already cooked chickpeas
5 dried tomatoes
1.5 l of vegetable broth
Extra virgin olive oil
Cut the pumpkin into cubes, cut the kale and dried tomatoes into coarse pieces. Chop the onion and brown it in a pan with extra virgin olive oil. Add the pumpkin and kale, mix and cook for a minute. Pour in the broth and bring to a boil. Cook for fifteen minutes, then add the drained chickpeas and dried tomatoes. Cook for a few more minutes. Season with half a teaspoon of curry and a generous grind of pepper, serve.