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Spanish Pumpkin and Bean Soup

paflynn's picture
This chunky soup is made even more interesting with the addition of diced pears and a classic Catalan picada thickener of garlic, almonds and bread. In Morocco, lentils might be used instead of chickpeas or white beans, and sometimes rice or braised greens are added to the mix.
  Salt To Taste
  Chickpeas 1 Cup (16 tbs), dried
  White beans 1 Cup (16 tbs), dried
  Water 2 Quart
  Olive oil 1⁄2 Cup (8 tbs)
  Yellow onion 1 Large, chopped
  Ham 1⁄4 Cup (4 tbs), diced
  Sweet paprika 1 Tablespoon
  Tomatoes 2 , peeled
  Saffron 1 Pinch (steeped in 1/4 cup hot chicken)
  Stock 1 Cup (16 tbs)
  Almonds 12
  Bread slice 1 , cut in half
  Garlic 2 Clove (10 gm)
  Sherry vinegar 2 Tablespoon
  Coarsely chopped 1 1⁄2 Cup (24 tbs), peeled
  Butternut squash 1 Cup (16 tbs)
  Pears 3 , halved
  Green beans 1⁄2 Pound, trimmed
  Ground pepper To Taste

Pick over the chickpeas and white beans, and discard any misshapen beans and stones. Rinse the chickpeas and beans and drain. Place in a bowl, add water to cover generously and let soak overnight, then drain.

In a saucepan over high heat, bring the water to a boil. Add the chickpeas and beans and return to a boil. Reduce the heat to low and simmer until the chickpeas and beans are tender, about 1 hour.

Meanwhile, in a sauté pan over medium heat, warm 2 Tbs. of the olive oil. Add the onion and sauté, stirring occasionally, until tender and translucent, about 10 minutes. Stir in the ham and paprika, mixing well, and then mix in the tomatoes. Cook for 10 minutes to blend the flavors. Add the saffron and stock to the pan, mix well and set aside.

In another sauté pan over medium heat, warm the remaining 6 Tbs. olive oil. Add the almonds, bread and garlic and cook, stirring occasionally, until golden, about 5 minutes. Using a slotted spoon, transfer the almonds, bread and garlic to a mortar or a small food processor. Grind with a pestle or process to a paste. Add the vinegar, mixing well. Set aside.

After the chickpeas and white beans have cooked for 1 hour, add the pumpkin and pears and simmer for 10 minutes. Finally, stir in the tomato-onion mixture, the green beans and the bread mixture, and simmer until the green beans and pumpkin are tender and the flavors are blended, 10 to 15 minutes. Season with salt and pepper.

Ladle into warmed bowls and serve immediately. Serves 6 to 8.

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes
Cook Time: 
110 Minutes
Ready In: 
140 Minutes
Spanish Pumpkin and Bean Soup

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Nutrition Rank

Nutrition Facts

Serving size

Calories 927 Calories from Fat 542

% Daily Value*

Total Fat 61 g94.3%

Saturated Fat 5.2 g26.2%

Trans Fat 0 g

Cholesterol 4.4 mg1.5%

Sodium 176.4 mg7.3%

Total Carbohydrates 78 g26.1%

Dietary Fiber 21.7 g86.9%

Sugars 16.1 g

Protein 28 g56.6%

Vitamin A 57.3% Vitamin C 25.5%

Calcium 20% Iron 44.6%

*Based on a 2000 Calorie diet

Spanish Pumpkin And Bean Soup Recipe, Spanish Pumpkin And Bean Soup