Serves 4
Ingredients:
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2 tablespoons extra virgin olive oil
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1 1/2 cups garbanzo beans, low sodium, rinsed and drained
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1/2 onion, sliced
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3 garlic cloves, minced
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2 cups pumpkin puree, canned (15-oz. can)
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2 cups low sodium vegetable broth
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1 teaspoon ground ginger
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1/8 teaspoon ground nutmeg
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1/8 teaspoon ground cloves
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1/4 teaspoon black pepper
Instructions:
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Heat oil in a soup pot.
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Sauté until onions are soft.
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Mix in spices.
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Remove from heat and mix in vegetable broth and pumpkin.
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Place mixture in blender and puree until garbanzo beans and onion until smooth.
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Return soup to pot.
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Add milk and simmer for 10 minutes.
Nutrition Facts (per serving):
Calories: 280
Fat: 8 g
Saturated fat: 1 g
Sodium: 60 mg
Carbs: 57 g
Fiber: 24 g
Added sugar: 9 g
Protein: 14 g