Soups & Salads

Libby’s® Pumpkin Soup with Chickpeas & Tomatoes

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
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin
Making one pie? Use our 15oz
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.
Preparation Tip:
Soup may be prepared a day ahead. Cool to room temperature. Cover and refrigerate.
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