Libby’s® Pumpkin Soup with Chickpeas & Tomatoes Recipe

Ingredients

2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
1 can (14.5 oz.) low sodium diced tomatoes, undrained
1 can (15 oz.) chickpeas, drained and rinsed
2 to 3 sprigs fresh oregano or 1 teaspoon dried oregano
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
3 cups vegetable or chicken broth
Salt and ground black pepper to taste

PREP TIME 15m	COOK TIME 25m	TOTAL TIME 40m
YIELD 6 servings, 1 cup each

Instructions

HEAT oil in medium saucepan over medium heat. Add onion and garlic; cook, stirring frequently, for 2 minutes or until tender. Add diced tomatoes, chickpeas and oregano sprigs; simmer gently, stirring occasionally, for 3 minutes. Stir in broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 20 minutes to develop flavors. Remove oregano sprigs and discard. Season to taste with salt and black pepper.
PREPARATION TIP: Soup may be prepared the day ahead. Cool to room temperature. Cover and refrigerate.

This "gluten free" recipe was developed using alternative flours and other products labeled as "gluten-free". We recommend reading all ingredient labels on food products thoroughly and to be careful to keep gluten-containing ingredients away from the recipe ingredients and recipe preparation area.

Dinner Soups