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Fresh Pumpkin, Rice, and Chickpea Soup

Sue Lau
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Prep Time 10 minutes
Cook Time 20 minutes
Course Soup
Cuisine American
Servings 4
Calories 265 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger root
  • 1/2 teaspoon each salt and black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 4 cups chicken broth
  • 2 tablespoons tomato paste
  • 12 ounces diced fresh pumpkin or butternut squash
  • 15.5 ounces canned chickpeas (rinsed and drained)
  • 1/2 cup uncooked basmati rice

Instructions
 

  • Cook onions and garlic in oil until onions soften.
  • Add remaining ingredients and stir.
  • Bring soup to a boil, then reduce heat, cover and simmer for about 15 minutes, or until rice is cooked.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 265kcalCarbohydrates: 44gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1523mgPotassium: 794mgFiber: 6gSugar: 4gVitamin A: 7395IUVitamin C: 28mgCalcium: 95mgIron: 4mg
Keyword pumpkin recipes
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