{"id":5087,"date":"2020-02-12T12:46:36","date_gmt":"2020-02-12T12:46:36","guid":{"rendered":"http:\/\/culinaryspain0.vl28466.dinaserver.com\/?p=5087"},"modified":"2024-02-26T20:40:52","modified_gmt":"2024-02-26T19:40:52","slug":"cream-of-pumpkin-soup-with-crispy-chickpeas-and-poached-egg","status":"publish","type":"post","link":"https:\/\/www.culinaryspain.com\/en\/cream-of-pumpkin-soup-with-crispy-chickpeas-and-poached-egg\/","title":{"rendered":"Cream of pumpkin soup with crispy chickpeas and poached egg"},"content":{"rendered":"<h1>Cream of pumpkin soup with crispy chickpeas and poached egg<\/h1>\n<p>Lately I've been cooking with spices and exotic products, and the truth is that I'm getting a taste for it and I love it! <strong>pumpkin cream with crispy chickpeas and poached egg, <\/strong>taking advantage of the fact that I had a lot of spices in my pantry. As I just mentioned, I've gone crazy and I have quite a few \u00a1 so this is what I used them for:<\/p>\n<p><strong>INGREDIENTS: (for 4)<a href=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2019\/03\/IMG_4371.jpg\"><img decoding=\"async\" class=\"wp-image-5177 alignright\" src=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2019\/03\/IMG_4371.jpg\" alt=\"cream of pumpkin soup with crispy chickpeas and poached egg\" width=\"311\" height=\"415\" srcset=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2019\/03\/IMG_4371.jpg 480w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2019\/03\/IMG_4371-225x300.jpg 225w\" sizes=\"(max-width: 311px) 100vw, 311px\" \/><\/a><\/strong><\/p>\n<ul>\n<li>150 gr <strong>chickpeas<\/strong> variety pedrosilla<\/li>\n<li>800 gr of <strong>pumpkin<\/strong><\/li>\n<li>One golden apple<\/li>\n<li>300 ml chicken broth<\/li>\n<li>4 <strong>free range eggs<\/strong><\/li>\n<li><strong>Spices<\/strong>(half teaspoon of each approx.: curry, turmeric, nutmeg, oregano, cumin or caraway)<\/li>\n<li>Salt and pepper<\/li>\n<li>Aove<\/li>\n<\/ul>\n<p><strong>STEP BY STEP RECIPE:<\/strong><\/p>\n<ol>\n<li>We leave them overnight. <strong>chickpeas<\/strong> soaked with a teaspoon of baking soda and salt. The next day I strain them, put them in an express pot with a bay leaf, a teaspoon of salt and a peeled garlic, cover with water leaving three fingers of water on top and cook for 25 minutes (each express pot is different). When finished I strain them and let them dry completely.<\/li>\n<li>In a baking tray I place the chickpeas and I make all the <strong>spices<\/strong>, salt, pepper and a drizzle of olive oil.<\/li>\n<li>I take the opportunity to also roast the pumpkin and apple. To do this I cut a peanut squash into slices about 1 cm thick (the thinner, the faster it will roast as well as if you cut it into small pieces) and with the skin that will then be easier to peel. I also peel half a Golden apple and cut it into three pieces. I add salt and pepper to both and sprinkle the same as in the chickpeas and a dash of oil.<\/li>\n<li>I put everything in the oven at 180\u00bac. I take out the apple after ten minutes or when it is soft and the pumpkin and chickpeas after 20 minutes.<a href=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2019\/03\/IMG_4372.jpg\"><img decoding=\"async\" class=\"wp-image-5174 alignright\" src=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2019\/03\/IMG_4372.jpg\" alt=\"cream of pumpkin soup with crispy chickpeas and poached egg\" width=\"305\" height=\"407\" srcset=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2019\/03\/IMG_4372.jpg 480w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2019\/03\/IMG_4372-225x300.jpg 225w\" sizes=\"(max-width: 305px) 100vw, 305px\" \/><\/a>25 minutes (the pumpkin should also be soft and the chickpeas should be toasted but not burnt or hard). .<\/li>\n<li>When the pumpkin has been removed I remove the skin with the help of a knife and together with the apple and the chicken broth I put it in a blender and blend until I have a smooth cream.  I don't like it to be a liquid soup but not a very thick puree either, so you can add more broth as you prefer. Taste and adjust salt if necessary.<\/li>\n<li>Next we make a poached egg. To do this I heat plenty of water in a saucepan and when it starts to make bubbles (but without boiling) I add the salt and vinegar. Hatch the egg directly, if you have the knack :), or in a small cup and add it to the water. We wait about 3\/4 minutes, when you see that the egg white has curdled. With the help of a skimmer remove the egg, drain well and put on absorbent paper or clean cloth to remove remaining water.<\/li>\n<li>It is time to serve the dish in a deep plate, place the pumpkin cream, then some chickpeas in the middle in a mound and the poached egg on top. Sprinkle sesame seeds on top, a leaf of parsley and a drizzle of olive oil. Ready! I assure you that it is delicious and you will want to repeat!<\/li>\n<\/ol>\n<p>Now it's time to sit down at the table on this winter day to enjoy this\u00a0<strong>pumpkin cream with crispy chickpeas and poached egg,<\/strong><\/p>\n<p>With all my love,<\/p>\n<p>Mireia Alum<\/p>\n<p>My instagtram: <a href=\"http:\/\/www.instagram.com\/cocinayviajes\" target=\"_blank\" rel=\"noopener noreferrer nofollow\">@cocinayviajes<\/a><\/p>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Crema de calabaza con garbanzos crujientes y huevo escalfado \u00daltimamente me ha dado por cocinar con especias y producto ex\u00f3ticos, y la verdad es que le estoy cogiendo el gustillo y me encanta\u00a1 Hoy he preparado esta crema de calabaza con garbanzos crujientes y huevo escalfado, aprovechando que ten\u00eda un mont\u00f3n de especias en mi [&hellip;]<\/p>","protected":false},"author":3,"featured_media":5174,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[438,333,351],"tags":[466],"class_list":["post-5087","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-legumbres","category-recetas-caseras","category-con-huevos","tag-crema-de-calabaza-con-garbanzos-tostados-al-curry-y-huevo-escalfado"],"blocksy_meta":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Crema de calabaza con garbanzos crujientes y huevo escalfado - Culinary Spain<\/title>\n<meta name=\"description\" content=\"\u00daltimamente me ha dado por cocinar con especias y producto ex\u00f3ticos, y la verdad es que le estoy cogiendo el gustillo y me encanta\u00a1 Hoy he preparado esta crema de calabaza con garbanzos crujientes y huevo escalfado, aprovechando que ten\u00eda un mont\u00f3n de especias en mi despensa. Como acabo de comentar, me he vuelto loca y tengo bastantes \u00a1\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.culinaryspain.com\/en\/cream-of-pumpkin-soup-with-crispy-chickpeas-and-poached-egg\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Crema de calabaza con garbanzos crujientes y huevo escalfado - Culinary Spain\" \/>\n<meta property=\"og:description\" content=\"\u00daltimamente me ha dado por cocinar con especias y producto ex\u00f3ticos, y la verdad es que le estoy cogiendo el gustillo y me encanta\u00a1 Hoy he preparado esta crema de calabaza con garbanzos crujientes y huevo escalfado, aprovechando que ten\u00eda un mont\u00f3n de especias en mi despensa. 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