Ingredients

  • 2 15 ounce cans pumpkin, not pie filling
  • 2 Cans chicken broth
  • 1 Cup water
  • 1 Onion, chopped
  • 1 Tablespoon butter
  • 1 Can chickpeas
  • 1 Clove garlic
  • 1 Teaspoon chipotle chili powder

Salt and pepper to taste

Directions

  1. Sauté chopped onions in butter for 3 to 4 minutes.
  2. In a stock pot, combine all ingredients and bring to a boil.
  3. Turn off heat and use an immersion blender to purée all ingredients together.
  4. Season with salt and pepper to taste.
  5. Simmer 20 minutes more and serve.
  6. Season with additional chili powder if desired.
[box title=”About the Chef” color=”#ba5454″]

soup02Name of Chef: Rachel Harrison Brown
Age: 42
Family Members: Hal, Parker, Shannon
Community of Residence: Rancho Peñasquitos
Hobbies/Interests: Volunteering with my church, Mesa Verde Middle School and Girl Scouts
Favorite Local Activity: Hiking in the PQ Preserve
About the Recipe: Making pumpkin soup on Halloween is a tradition in my family. Everyone comes by for some soup before heading out to trick-or-treat. Gratefully adapted from a recipe given to me by a mom in my playgroup.
About the Chef: I have lived in 92129 for seven years and work as a marketing manager in San Diego. I love cats, scrapbooking and cooking.

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