Roasted Red Pepper and Squash Soup

Name: Roasted Red Pepper and Squash Soup
Total time: 50 min
Ingredients: 4 cups cubed peeled pumpkin, kabocha squash, or butternut squash ( ¾-inch cubes); 2 tablespoons lemon juice; 2 red bell peppers, halved, stemmed, and seeded; 4 cups low-sodium vegetable broth; 2 15-oz. cans no-salt-added chickpeas, rinsed and drained (3 cups); Sea salt, to taste; Freshly ground black pepper, to taste; ¼ cup chopped fresh parsley; 2 tablespoons tahini; 4 cloves garlic, minced; 2 whole wheat pita bread rounds, toasted and cut into wedges; Lemon wedges

www.forksoverknives.com

Roasted red bell peppers, nutty tahini, and chewy chickpeas spruce up this simple pumpkin soup to create a crave-worthy meal. Get the recipe!

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Ingredients

4 cups cubed peeled pumpkin, kabocha squash, or butternut squash ( ¾-inch cubes)
2 tablespoons lemon juice
2 red bell peppers, halved, stemmed, and seeded
4 cups low-sodium vegetable broth
2 15-oz. cans no-salt-added chickpeas, rinsed and drained (3 cups)
Sea salt, to taste
Freshly ground black pepper, to taste
¼ cup chopped fresh parsley
2 tablespoons tahini
4 cloves garlic, minced
2 whole wheat pita bread rounds, toasted and cut into wedges
Lemon wedges