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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

STEP 1

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

STEP 2

Mix in the spices and then set aside to cool.

STEP 3

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

STEP 4

Pour back into the pot.

STEP 5

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

STEP 6

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

Products used to make this recipe

Swan Retro 3 Piece Saucepan Set

Swan Retro 3 Piece Saucepan Set

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Swan 1.5L Table Blender

Swan 1.5L Table Blender

500W | 2 Speeds with switch control | Max Capacity: 1.5L | Includes coffee grinder with 10g Capacity | Stainless steel blade | Plastic housing with chrome rim | Part…

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Fearne by Swan Set of 4 Measuring Spoons

Fearne by Swan Set of 4 Measuring Spoons

Accurately measure salt, sugar, herbs and spices with this set of 4 measuring cups in 1/4, 1/3, 1/2 cup and 1 cup sizes...

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