| 10 | 20 | 211 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 4 |
| 2 medium shallot(s) | Shallots (finely chopped) |
| 2 clove(s) | Garlic (finely chopped) |
| 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 (use sea salt) |
| 1 tbsp | Extra virgin olive oil |
1. Sauté shallots and garlic in ghee (clarified butter) or extra-virgin olive oil diluted with some water. Once tender set aside.
2. 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 about 20 seconds.
3. Transfer blended mixture to large soup pot. Add lemon, curry powder, sea salt and pepper. Heat but do not boil.
Enjoy!
| Meat Alternative | 0.3 |
| Milk Alternative | 0.5 |
| Vegetables | 2.0 |
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!
