Autumn Pumpkin Cream Soup

Autumn Pumpkin Cream Soup

Autumn Soup Recipe

20 Mins
  • 1 tbsp Olive Oil
  • 1 tbsp Butter, unsalted
  • 1 1/2 cup Garbanzo Beans – canned, drained and rinsed
  • 1/2 Onion, raw – sliced
  • 3 Garlic cloves
  • 2 cups of Pumpkin Puree, canned
  • 2 cups of Vegetable Broth, low-sodium
  • 1 tsp Ginger Root, ground
  • 1/8 tsp Nutmeg, ground
  • 1/8 tsp Clove, ground
  • 1/2 tsp Sea Salt – or to taste
  • 1/4 tsp Black Pepper, ground – or to taste
  • 1/2 cup of Heavy Cream


In a pan, heat the butter and oil and sauté the chickpeas, onion and garlic until soft.


Mix in the spices and then set aside to cool.


When the mixture is thoroughly cool, add every ingredient into your blender apart from the cream, and blend for around 30 seconds.


Pour back into the pot.


Now add the cream and let it simmer for up to 10 minutes.


Enjoy your Pumpkin Cream Soup! Perfect for enjoying after a long day of pumpkin picking!

Products used to make this recipe

Swan Retro 5 Piece Pan Set

Swan Retro 5 Piece Pan Set

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Swan Stealth Personal Blender

Swan Stealth Personal Blender

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