Pumpkin Cream Soup
Pumpkins aren’t just for carving, baking, and cramming into lattes. They’re also the star of this perfectly-spiced soup that will warm you up from the inside out. This rich and creamy soup also calls for protein-packed chickpeas and a delicious blend of spices to keep you and your taste buds satisfied. A perfect Autumn treat for the whole family!
Ingredients
1 tbsp Olive Oil
1 tbsp Butter, unsalted
190g Chickpeas – canned, drained and rinsed
1/2 Onion, raw – sliced
3 Garlic, clove
250g Pumpkin Puree, canned
475ml Vegetable Broth, low-sodium
1 tsp Ginger Root, ground
1/8 tsp Nutmeg, ground
1/8 tsp Clove, ground
Sea Salt to taste
Ground Black Pepper or to taste
120ml Heavy Cream
Directions
1
Heat oil and butter in a pot, and sauté chickpeas, onion, and garlic until soft. Mix in spices and set aside to cool.
2
When cooled completely, add all ingredients except for the cream. Blend for 30 seconds or until smooth.
3
Pour back into the pot and add 1/2 cup of cream.
4
Simmer for 10 minutes.
5
Serve and enjoy!
Nutritional information
|
Calories: 291.9 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
