Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Fresh Pumpkin, Rice, and Chickpea Soup
Sue Lau
No ratings yet
Print Recipe
Pin Recipe
Prep Time
10
mins
Cook Time
20
mins
Course
Soup
Cuisine
American
Servings
4
Calories
265
kcal
Ingredients
1x
2x
3x
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:
265
kcal
Carbohydrates:
44
g
Protein:
10
g
Fat:
7
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
3
g
Sodium:
1523
mg
Potassium:
794
mg
Fiber:
6
g
Sugar:
4
g
Vitamin A:
7395
IU
Vitamin C:
28
mg
Calcium:
95
mg
Iron:
4
mg
Keyword
pumpkin recipes
Tried this recipe?
Let us know
how it was!