Jalapeño Pumpkin Soup

Recipe from Blue Zones.

Each spoonful of this soup is savory, sweet, spicy and satisfying.

Ingredients

• 1 clove Garlic
• 2 cups Canned pumpkin puree
• 2 tsps Cumin
• 1/2 cup Water
• 1 1/2 cups Low-salt canned garbanzo beans
• 4 slices Bread (whole-grain or gluten-free)
• 4 cups Mixed greens
• 1/4 cup Pickled jalapeños
• 1 cup Low-sodium vegetable stock/broth
• 1/4 cup Pumpkin seeds
• Salt & pepper, to taste

Instructions

1. Peel and dice the garlic clove. Dice the jalapenos, or chop them in a food processor by pulsing until they are broken into smaller chunks.
2. Mix the pumpkin puree, broth, jalapenos, garlic and cumin in a pot on the stove until hot. Season with salt and pepper to taste. Add more water if you prefer a thinner soup.
3. You may add the garbanzo beans into the soup whole, or you may puree them into the soup. You can also make garbanzo “croutons” by roasting them in the oven at 425F/220C for 20 minutes. It’s best if you season the beans with salt, pepper, olive oil, and spices such as paprika and cumin before roasting.
4. Serve soup with bread and a side salad.