Soups & Salads

Libby’s® Pumpkin Soup with Chickpeas & Tomatoes

Name: Libby’s® Pumpkin Soup with Chickpeas & Tomatoes
Prep time: 15 s
Cook time: 25 s
Total time: 40 s
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 small onionfinely chopped; 3 cloves garlicfinely chopped; 1 can (14.5 ounces) low sodium diced tomatoesundrained; 1 can (15 ounces) chickpeasrinsed and drained; 2 to 3 sprigs fresh oregano or 1 teaspoon dried oregano; 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin; 3 cups vegetable or chicken broth; Salt and ground black pepper to taste

LIBBY'S®

Level

Easy

Prep

15 min

Cook

25 min

Servings

6 servings, 1 cup each

This “gluten free” recipe was developed using alternative flours and other products labeled as “gluten-free”. We recommend reading all ingredient labels on food products thoroughly and to be careful to keep gluten-containing ingredients away from the recipe ingredients and recipe preparation area.

KEY INGREDIENTS

LIBBY'S®

100% PURE PUMPKIN

LIBBY'S® 100% Pure Pumpkin

Making one pie? Use our 15oz

SAVED

SAVE

INGREDIENTS

●
2 tablespoons olive oil
●
1 small onion, finely chopped
●
3 cloves garlic, finely chopped
●
1 can (14.5 ounces) low sodium diced tomatoes, undrained
●
1 can (15 ounces) chickpeas, rinsed and drained
●
2 to 3 sprigs fresh oregano or 1 teaspoon dried oregano
●

1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
●
3 cups vegetable or chicken broth
●
Salt and ground black pepper to taste

MAKE IT

Step 1

Heat oil in medium saucepan over medium heat. Add onion and garlic; cook, stirring frequently, for 2 minutes or until tender. Add diced tomatoes, chickpeas and oregano sprigs; simmer gently, stirring occasionally, for 3 minutes. Stir in broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 20 minutes to develop flavors. Remove oregano sprigs and discard. Season to taste with salt and black pepper.