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.

Ingredients

  • 1 tbsp Olive Oil
  • 1 tbsp Butter, unsalted
  • 1 1/2 cup Garbanzo Beans – canned, drained and rinsed
  • 1/2 Onion, raw – sliced
  • 3 Garlic, clove
  • 2 cup Pumpkin Puree, canned – or one 15-oz can
  • 2 cup Vegetable Broth, low-sodium
  • 1 tsp Ginger Root, ground
  • 1/8 tsp Nutmeg, ground
  • 1/8 tsp Clove, ground
  • 1/2 tsp Sea Salt – or to taste
  • 1/4 tsp Black Pepper, ground – or to taste
  • 1/2 cup 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

Enjoy!

Nutritional information

Recipe: Pumpkin Cream Soup

Serving in this recipe: 4

Calories: 291.9
Total Fat: 19.1 g 29.4%
Saturated Fat: 9.3 g 46.5%
Cholesterol: 41.3 mg 13.8%
Sodium: 485.5 mg 20.2%
Total Carbs: 26.3 g 8.8%
Dietary Fiber: 9 g 35.9%
Sugar: 8.7 g  
Protein: 7.2 g 14.5%
Vitamin A: 741.8% Vitamin C: 7.1%
Calcium: 7.3% Iron: 8.4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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