Pumpkin Chickpea Soup
Ingredients
The base
-
1½
Tbsp
coconut oil
-
1
extra large
sweet yellow onion, chopped
-
3
cloves
garlic, peeled and minced
-
1
Tbsp
Italian seasoning
-
3½
cups
vegetable broth, divided
The main ingredients
-
1
15 oz.
can chickpeas, rinsed and drained
-
1
can
pumpkin puree
-
½
cup
canned coconut milk
Seasoning
-
to taste
Salt
-
to taste
Pepper
Instructions
- 1. Heat a soup or stock pot over medium-high heat and add coconut oil.
- 2. Add chopped onions and sauté for 10-15 minutes until soft and fragrant.
- 3. Add minced garlic and Italian seasoning, cooking for an additional 2-3 minutes.
- 4. Stir in 2½ cups of vegetable broth and simmer for 2-3 minutes.
- 5. Turn off the heat, then add chickpeas and coconut milk, blending the soup until smooth.
- 6. Stir in pumpkin puree and bring the soup to a simmer over medium-high heat.
- 7. Add the remaining ½ cup of broth if a thinner consistency is desired.
- 8. Season with salt and pepper to taste, and garnish as desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
400mg
Cholesterol
0mg
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