Moroccan pumpkin soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3.5 cup Pumpkin, canned, without salt 6 serving Pacific Natural Foods Organic Free Range Chicken Broth, 1 cup 2 cup Chickpeas (garbanzo beans) cooked from dry beans 4 serving Garlic clove (by ROBI101) .5 tsp Cinnamon, ground .5 medium (2-1/2" dia) Onions, raw 2 tsp Cumin (ground) (by IVORYGRL1) 2 tsp Coriander, ground (by BMGORDON) .5 tsp Chili powder 2 tsp MORTON Sea Salt, Fine Salt (by ABSAARI84) 1 lemon yields Lemon Juice .25 tsp Ginger, ground 2 tbsp Extra Virgin Olive Oil
finely chop onions and cook for about a min in heated oil. Add spices and garlic and cook another minute. Then add pumpkin chicken stock chick peas and salt and bring to a boil. reduce to simmer 20 min. remove from heat and allow to cool slightly. in batches puree in food processor or blender until smooth.Return to pot add lemon juice stir and serve. The recipe I found recommended homemade croutons but I think it stands alone fine without it.
Serving Size: about 8-1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KPELAEZ5.
Serving Size: about 8-1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KPELAEZ5.
Nutritional Info Amount Per Serving
- Calories: 148.9
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 997.6 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 6.5 g
- Protein: 5.7 g
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