Soup

Chickpea, Sausage and Pumpkin Soup is for Soup.

Chickpea, Sausage and Pumpkin Soup takes 20 minutes to prepare.

Chickpea, Sausage and Pumpkin Soup takes several minutes to cook.

Chickpea, Sausage and Pumpkin Soup makes 8 servings.

The ingredients for Chickpea, Sausage and Pumpkin Soup are:

6 Italian Sausage Links, whole

450gm/1lb. peeled and cubed pumpkin. American substitution would be butternut or acorn squash

4 medium to large carrots, peeled and coined

1 medium onion, cut in half and sliced

425gm/15 oz. can of Chick peas, drained and rinsed

2T Tomato Paste (Puree)

1t Ground Cumin

1/4t ground Turmeric

pinch Cayenne Pepper

1/4t Pepper

5t Vegetable Stock power (or cubes) - Low Salt along with 5 cups water (you can use 5 cups ready made stock if desired - also buy Low Sodium)

1/2C of Frozen Spinach to garnish

Here is how you make Chickpea, Sausage and Pumpkin Soup:

Start sausage in a frying pan cooking long enough to cut the sausage into coins without it falling apart.. about 1 minute or 2 on each side. Turn off pan and let sausage cool on a paper towel to absorb some of the oils.While sausage is cooling, pan spray crock pot with olive oil. Add your pumpkin (squash), carrots, onions, chickpeas, tomato paste, and all your spices. Cut your sausage into coins (I usually cut 7-8 coins per sausage) and add to crock pot. Add your stock (5t if using power stock first then your water. Mix and cook.6-8 Hours - Put on Lowor 4-5 Hours - 1 hour on high, 3-4 hours on low (starting at lunchtime for example)To Serve - Heat 1/2 cup of spinach until hot. Ladle your soup into your favourite bowl and top with a tablespoon or 2 of spinach. Serving Size:?Serves 8

The nutritional information for Chickpea, Sausage and Pumpkin Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 317.6

• Total Fat: 18.3 g
• Cholesterol: 64.4 mg
• Sodium: 939.6 mg
• Total Carbs: 20.2 g
• Dietary Fiber: 4.4 g
• Protein: 16.6 g