Pumpkin Soup

Serves 4

Ingredients:

• 2 tablespoons extra virgin olive oil

• 1 1/2 cups garbanzo beans, low sodium, rinsed and drained

• 1/2 onion, sliced

• 3 garlic cloves, minced

• 2 cups pumpkin puree, canned (15-oz. can)

• 2 cups low sodium vegetable broth

• 1 teaspoon ground ginger

• 1/8 teaspoon ground nutmeg

• 1/8 teaspoon ground cloves

• 1/4 teaspoon black pepper

Instructions:

1. Heat oil in a soup pot.

2. Sauté until onions are soft.

3. Mix in spices.

4. Remove from heat and mix in vegetable broth and pumpkin.

5. Place mixture in blender and puree until garbanzo beans and onion until smooth.

6. Return soup to pot.

7. Add milk and simmer for 10 minutes.

Nutrition Facts (per serving):

Calories: 280
Fat: 8 g
Saturated fat: 1 g
Sodium: 60 mg
Carbs: 57 g
Fiber: 24 g
Added sugar: 9 g
Protein: 14 g