Creamy Pumpkin 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 Unsalted Butter
• 1 ½ cup Canned Garbanzo Beans, drained and rinsed
• ½ Onion, sliced
• 3 cloves Garlic
• 2 cups Canned Pumpkin Puree
• 2 cups Low-Sodium Vegetable Broth
• 1 tsp Ground Ginger
• 1/8 tsp Ground Nutmeg
• 1/8 tsp Ground Cloves
• ½ tsp Sea Salt, or to taste
• ¼ tsp Ground Black Pepper, or to taste
• ½ 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!