Autumn Pumpkin Cream Soup
Packed full of high-protein chickpeas, this pumpkin cream soup will keep you fuller for longer whilst helping to warm you up. Perfect for the cold seasons...
3 November 2020
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 cloves
- 2 cups of Pumpkin Puree, canned
- 2 cups of 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 of Heavy Cream
Servings
4
Cook Time
15 min
Method
STEP 1
In a pan, heat the butter and oil and sauté the chickpeas, onion and garlic until soft.
STEP 2
Mix in the spices and then set aside to cool.
STEP 3
When the mixture is thoroughly cool, add every ingredient into your blender apart from the cream, and blend for around 30 seconds.
STEP 4
Pour back into the pot.
STEP 5
Now add the cream and let it simmer for up to 10 minutes.
STEP 6
Enjoy your Pumpkin Cream Soup! Perfect for enjoying after a long day of pumpkin picking!