Pumpkin & Chickpea Soup
Pumpkin and Chickpea Soup recipe
Yield
8 servingsPrep
10 minCook
50 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
corn oil
|
|
| 3 | medium |
onions
chopped |
|
| ½ | pound |
chickpeas (garbanzo beans)
dried, soaked overnight, drained, chopped |
|
| 2 | pounds |
pumpkin
chopped |
|
| 2 | tablespoons |
honey
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
white pepper
|
|
| 8 | cups |
water
|
|
| 2 | tablespoons |
all-purpose flour
dissolved in 1/4 cup of water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
corn oil
|
|
| 3 | medium |
onions
chopped |
|
| 226.8 | g |
chickpeas (garbanzo beans)
dried, soaked overnight, drained, chopped |
|
| 907.2 | g |
pumpkin
chopped |
|
| 3E+1 | ml |
honey
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
white pepper
|
|
| 1.9 | l |
water
|
|
| 3E+1 | ml |
all-purpose flour
dissolved in 1/4 cup of water |
|
Directions
Heat oil in pan and stir-fry onions until they turn golden.
Add chickpeas, pumpkin, honey, salt and pepper, and stir-fry mixture over moderate heat for 5 minutes.
Add water, bring to a boil and cook over moderate heat for 30 minutes.
Add flour mixture for thickening and simmer over low heat for 15 minutes more.
Serve hot with fresh herbs on top if desired.
