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
Heat oil and butter in a pot, and sauté chickpeas, onion, and garlic until soft. Mix in spices and set aside to cool.
When cooled completely, add all ingredients except for the cream. Blend for 30 seconds or until smooth.
Pour back into the pot and add 1/2 cup of cream.
Simmer for 10 minutes.
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.
