Pumpkin and chickpeas soup with sichuan pepper and traditional balsamic of modena dop extravecchio
Clean the pumpkin removing the peel and seeds, then cut into cubes. Slice the leek into rings.
Heat a large soup pot over medium-high heat, and melt oil. Add the leek and, when it will be brown, add the pumpkin, a pinch of salt, the rosemary and let it cook for a few minutes. Now add the broth, to cover the pumpkin, cover with a lid and simmer for 20 minutes over medium heat, stirring occasionally. After 10 minutes of cooking, add the chickpeas.
When cooked, remove the rosemary and mix everything with a immersion blender to blend the soup until smooth. Thin out with more broth as needed. Season with salt and pepper to taste.
Serve the soup hot, garnished with Sichuan pepper and a few drops of Traditional Balsamic of Modena DOP Extravecchio.
INGREDIENTS FOR 4 PORTIONS
500 gr of pumpkin flesh
70 gr leek
500 gr of boiled chickpeas
extra virgin olive oil
A sprig of rosemary
Traditional Balsamic of Modena DOP Extravecchio