Libby’s® Pumpkin Soup with Chickpeas & Tomatoes

Soups & Salads

Libby’s® Pumpkin Soup with Chickpeas & Tomatoes

Level

Easy

Prep

15 minutes

Cook

25 minutes

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 15 oz

NET WT 15 oz (425 g)

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.

VARIATIONS

If using 29oz Libby’s Pure Pumpkin

Double all ingredients

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