Soups & Salads

Libby’s® Pumpkin Soup with Chickpeas & Tomatoes

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

100% PURE PUMPKIN

LIBBY'S® 100% Pure Pumpkin

Making one pie? Use our 15oz

INGREDIENTS

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2 tablespoons olive oil
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1 small onion, finely chopped
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3 cloves garlic, finely chopped
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1 can (14.5 ounces) low sodium diced tomatoes, undrained
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1 can (15 ounces) chickpeas, rinsed and drained
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2 to 3 sprigs fresh oregano or 1 teaspoon dried oregano
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1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
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3 cups vegetable or chicken broth
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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.

Preparation Tip:

Soup may be prepared a day ahead. Cool to room temperature. Cover and refrigerate.

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