Pumpkin soup with spinach powder and crunchy chickpeas

700 g pumpkin
300 g potatoes
200 g canned chickpeas
½ onions
2 tbs Rice flour
Spicy paprika
100 g spinach
rosemary
Extra virgin olive oil
Organic Balsamic Vinegar of Modena Silver Leaf
salt

Remove the skin and seeds from the pumpkin, cut it into chunks.

Peel the potatoes, cut them into pieces a little smaller than those of the pumpkin.

Coarsely chop the onion.

Fry the onion with a drizzle of oil in a large pot, then add the potatoes first, cook for a few minutes, and then add the pumpkin.

Brown everything for a few minutes on a high flame.

Cover the vegetables with water, add salt, put a lid on and lower the heat. Cook for half an hour.

 

Meanwhile, prepare the spinach powder

Blanch the spinach in lightly salted water for one minute.

Then cool them immediately by immersing them in water and ice. Drain them immediately and spread them out on a clean cloth to dry them. Dab them with absorbent paper to dry the leaves.

Arrange each leaf well spaced and spread out on a baking sheet with parchment paper and let the spinach leaves dry in the oven at 80 degrees for about two hours. Turn them to favor the complete drying of the leaves.

Once dry they will crumble until they become dust.

 

For the chickpeas:

Drain the cooked chickpeas and pat them with absorbent paper. In a bowl, mix the chickpeas with oil, salt, two tablespoons of rice flour and the paprika.

Then spread them on a baking sheet with parchment paper and bake in the oven at 180 degrees for 25 minutes.

 

When pumpkin and potatoes are cooked, blended with a hand blender or mixer.

Serve the pumpkin cream with the crispy chickpeas and a sprinkle of spinach powder and a drizzle of Organic balsamic vinegar of Modena.