Pumpkin Garbonzo Bean Water Chestnut Soup

November 20, 2014  •  Leave a Comment

Pumpkin amongst green leavesPumpkin amongst green leaves

I took Kitty Morse’s Garbanzo Bean and Pumpkin Soup in a slightly different direction.  

Ingredients 

Meat of 1 medium size pumpkin, baked and remove seeds

drizzle of EVOO

1 medium size organic yellow onion

32 oz veggie broth

1 can (14 oz) garbanzo beans (rinsed)

2 T tomato paste

1 can water chestnuts rinsed and drained

Pink himalayan salt

Coarse crushed pepper

1/4t cayenne pepper

cranberries

salted (or not) sunflower seeds

 

Bake pumpkin or butternut squash would even work.

  1. Cut pumpkin into chunks to bake (big enough to get 4-6 chunks that will fit in a oven baking dish).  
  2. I remove the seeds and stringys before baking to make it easier.
  3. Place chunks with about 1 inch of water and bake at 350 for 40 minutes (or until meat is soft).
  4. When done, remove the meat from the skin and place in fridge to chill.  

 

Creating the soup base

  1. In a chili size pot, drizzle evoo (just a little bit) and sauté onion until it is translucent.
  2. Take half the cooled pumpkin meat, all the onions, half the drained garbanzo beans and half the veggie broth then pure in blendtec (or similar)
  3. Pumpkin Water Chestnut Garbanzo Bean soupPumpkin Water Chestnut Garbanzo Bean soupThe kick of cayenne meets the sweet of dried cranberries!
  4. Pour back into chili pot.  Turn on medium heat.   
  5. BlendTec the remainder of tomato paste, veggie broth, cayenne and onions in blender.  Pure it.
  6. Pour into chili pot with first batch - stir together.
  7. Add garbanzo beans and water chestnuts.  Let simmer for 10 minutes or longer (to get the flavors exploding).
  8. Salt and Pepper to taste.
  9. When you serve, sprinkle sunflower seeds and dried cranberries over the bowl.

The sweet of the cranberries hitting the heat of the cayenne and pumpkin...SHAZAM!!


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