There is nothing better on a cold raining day than a bowl of warm, comforting soup. I love pumpkin soup. I have my own recipe for it, and this time decided to add a twist with some garbanzo beans. So here you have it: Pumpkin and Chick Pea Soup! This recipe made enough for 3-4 servings as a side soup. For a main course, you may want to increase portions. :)
Chick Peas:
1/2 cup dry chick peas
3-4 cups water + 3-4 more cups water
1 clove garlic, minced
1 Tbsp. olive oil
2 Tbsp. sea salt
1 Tbsp. ground cumin
1 Tbsp. ground sage
The best prep method is to soak the bean overnight. However, if you're running short of time, you can use the "quick soak" method: bring peas and water to a rapid boil, and boil for 2 minute. Remove from heat and let set for 1 hour. Drain, rinse, add an additional 3-4 cups water, and bring to a boil again. Once the peas are boiling, reduce the heat to a simmer, add the remaining ingredients and simmer for 1-1 1/2 hours. While the peas are cooking prepare the pumpkin.
Pumpkin:
2 cups fresh, pureed pumpkin
1 cup milk
2 cloves garlic, minced
1 Tbsp. butter
1/4 med. white onion, minced
1 1/2 Tbsp. bacon drippings (Every time I cook bacon, I save the drippings in a container in the fridge. It works well for instances such as this.)
2 Tbsp. cinnamon
2 Tbsp. brown sugar
1 Tbsp. fresh chopped cilantro
1 tsp. ground sage
salt and pepper to taste
Melt butter and bacon drippings in skillet. Add garlic and onions and saute until onions are clear. All all other ingredients, except pumpkin and milk. Mix together until the mixture thickens and somewhat of a sauce forms. Add the pumpkin and milk. Let simmer until warm. Drain the peas, and add the pumpkin mixture. Combine and add more milk if necessary for texture. salt and pepper to taste.
If you want to save time, you can always use 1 can of garbanzo beans and 1 can of pumpkin. I like the taste of the fresh better. :) Enjoy!
