Pumpkin Chickpea Coconut Soup

Health Highlights

Ingredients

2 medium shallot(s)	Shallots (finely chopped)
2 clove(s)	Garlic (finely chopped)
1 tbsp	Extra virgin olive oil
1 cup	Chickpeas, canned, drained (rinsed)
1 cup	Pumpkin purée, canned (or roasted, chopped, pureed)
2 cup	Almond milk, unsweetened
1/2 cup	Water
1 whole lemon(s)	Lemon juice
2 tsp	Curry powder
1 pinch	Salt and pepper

Sauté shallots and garlic in extra-virgin olive oil diluted with some water. Once tender set aside.
In a high-speed blender or food processor, combine sautéed ingredients with chickpeas, roasted pumpkin, milk and water. Do not blend till smooth, keep some chunks. Only blend for about 20 seconds.
Transfer blended mixture to large soup pot. Add lemon, curry powder, sea salt and pepper. Heat through, but do not boil. Enjoy!

Nutrition Highlights

Chickpeas are a great source of protein and fiber which helps to promote healthy digestion!
Pumpkin is high in potassium, vitamin A and vitamin C!

Calories 191

Calories from fat 60

Calories from saturated fat 7.4

Total Fat 6.6 g

Saturated Fat 0.8 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.3 g

Monounsaturated Fat 3.6 g

Cholesterol 0

Sodium 267 mg

Potassium 477 mg

Total Carbohydrate 30.0 g

Dietary Fiber 8.1 g

Sugars 9.6 g

Protein 6.9 g