20 mins | Medium | 4 servings
Ingredients
1 tbsp olive oil
1 tbsp unsalted butter
1½ garbanzo beans, canned, drained and rinsed (unit not specified in source)
½ onion, raw, sliced
3 cloves of garlic
2 cups canned pumpkin purée, or one 15-oz can
2 cups low sodium vegetable broth
1 tsp ground ginger
⅛ tsp ground nutmeg
⅛ tsp ground clove
½ tsp sea salt, or to taste
¼ tsp ground black pepper, or to taste
½ cup heavy cream
Nutritional Information
Per serving (4 servings)
300 calories, 10g fat, 26g carbs, 8g fiber, 8g sugar, 7g protein.
Nutrition facts are based on the recipe as listed. Adding protein powder or swapping any ingredients will alter nutritional content.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Pumpkins aren’t just for carving, baking, and cramming into lattes. They’re also the star of this perfectly-spiced soup that will warm you up from the inside out. This rich and creamy soup also calls for protein-packed chickpeas and a delicious blend of spices to keep you and your taste buds satisfied.
Directions
Heat oil and butter in a pot, and sauté chickpeas, onion, and garlic until soft. Mix in spices and set aside to cool.
When cooled completely, add all ingredients except for the cream. Blend for 30 seconds or until smooth.
Pour back into the pot and add ½ cup of cream.
Simmer for 10 minutes.
Enjoy!
NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients.
DO NOT blend for more than one minute when using the nutribullet Cup.
Blending hot, warm, or carbonated ingredients in a nutribullet Cup may result in over-pressurization, causing the Cup to forcefully separate when removed from the Motor Base or upon opening, which may expel hot contents and/or expose the blades, both of which may cause serious bodily injuries.
Use the vented Pitcher to blend hot, warm, or carbonated ingredients or ingredients that need to be blended for longer than one minute.