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Garbanzo Bean and Pumpkin Soup
By Chef Kitty Morse


1 pound Butternut Squash Acorn Squash or Sugar Pumpkin 
2 tablespoons Vegetable Oil 
1 large Organic Yellow Onion finely diced 
3 cups Vegetable Broth 
1 pound garbanzo beans - cooked 
2 tablespoons Tomato Paste 
Salt and Fresh Ground Black Pepper to taste 
1/8 teaspoon Cayenne Pepper 
12 sprigs Cilantro minced 


Preheat the oven to 375 degrees. 

Place the squash in an ovenproof dish and cover tightly with aluminum foil. 

Bake until tender, approximately 1 hour. 

Let cool, then peel and seed the squash, and scoop the pulp from the shell. Set the pulp aside. 

Meanwhile in a large saucepan over medium-high heat, heat the oil and cook the onion, stirring occasionally, until tender, 6-8 minutes. 

Let cool. In a blender or food processor, in batches if necessary, puree the squash, onion, broth, and half the garbanzo beans. 

Return the puree to the pan. 

Stir in the tomato paste, salt, pepper, and cayenne. 

Heat the soup through and add the remaining whole garbanzo beans. 

Before serving, sprinkle with minced cilantro.