Fresh Pumpkin, Rice, and Chickpea Soup
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
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