Curried Pumpkin, Carrot and Chickpea Soup

Name: Curried Pumpkin, Carrot and Chickpea Soup
Total time: 50 min
Ingredients: 1 clove garlic, minced; about 1/3 cup chopped onion; about 2 teaspoons minced fresh ginger (or 1/4 tsp powdered ginger); 4 carrots, scraped and diced; 1 tbsp Olive Oil; 2 tbsp Curry Powder; 2 tsp Cumin; 3 cups water + 1 more cup; 1 cup pureed pumpkin; 1 1/2 cup or so of chickpeas, either home cooked or from a can (drained and rinsed); 2 tsp fresh lemon juice; 1/8 to 1/4 tsp cayenne powder, depending on how hot you like it; 2 1/4 tsp salt (add 2 tsp if you use canned salted chickpeas).

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Taste-test this warm, nutritious Curried Pumpkin, Carrot and Chickpea Soup, perfect for a cozy fall meal. Enjoy with a dollop of Greek yogurt.

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Ingredients

1 clove garlic, minced
about 1/3 cup chopped onion
about 2 teaspoons minced fresh ginger (or 1/4 tsp powdered ginger)
4 carrots, scraped and diced
1 tbsp Olive Oil
2 tbsp Curry Powder
2 tsp Cumin
3 cups water + 1 more cup
1 cup pureed pumpkin
1 1/2 cup or so of chickpeas, either home cooked or from a can (drained and rinsed)
2 tsp fresh lemon juice
1/8 to 1/4 tsp cayenne powder, depending on how hot you like it
2 1/4 tsp salt (add 2 tsp if you use canned salted chickpeas).