Libby’s® Pumpkin Soup with Chickpeas & Tomatoes

Libby’s® Pumpkin Soup with Chickpeas & Tomatoes
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    6
    servings, 1 cup each

Ingredients

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

Instructions

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 the day ahead. Cool to room temperature. Cover and refrigerate.

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.

Nutritional Information

% Daily Value *

  • Total Fat 4g 6%
  • Saturated Fat 0.5g 3%
  • Cholesterol 0mg 0%
  • Sodium 360mg 15%
  • Carbohydrates 18g 6%
  • Dietary Fiber 4g 16%
  • Vitamin A 100%
  • Vitamin C 15%
  • Calcium 4%
  • Iron 6%
  • Sugars 6g
  • Protein 3g

* Percentage Daily Values are based on a 2000 calorie diet.