Pumpkin, charcoal mushrooms and chickpeas soup, with a scent of rosemary



300 gr of pumpkin
4 large cardoncelli mushrooms
200 gr of chickpeas already soaked (or a tin of pre-cooked chickpeas)
two tablespoons of extra virgin olive oil
2 tablespoons of water
a Bauer stock cube for sauté
two sprigs of fresh rosemary
vegetable broth or broth obtained with water and bio granular for Bauer vegetable broth

By Anna Gentile


Pour the oil, water and stock cube for light frying into a pot with high edges and melt over medium heat.
In the meantime cut the pumpkin and mushrooms into cubes.
Pour them into the pot and mix for a few minutes.
Add rosemary, chickpeas and vegetable broth. – Season with salt if neces-sary and cook until the chickpeas are tender.
Before serving, add a drizzle of crude oil and either black pepper or chilli to taste.