Source: dLife

A slow cooked vegetarian soup made with fresh pumpkin, eggplant, and garbanzo beans.

Servings

1 whole eggplant , cut into 1/2-inch cubes (equal to 5 cups)
3 cup fresh cubed pumpkin , seeded and peeled
15 oz canned garbanzo beans , rinsed and drained
14.5 oz canned unsalted diced tomatoes , undrained
2 tsp fresh ginger root , grated
2 tsp curry powder
0.5 tsp ground coriander
0.12 tsp ground cayenne (red pepper)
4 cup low sodium chicken broth
8 oz tomato sauce
0.5 cup Nuts, cashews, dry roasted, salted (optional)

1 In 4 to 5 qt. slow cooker combine eggplant, pumpkin, garbanzo beans, and undrained tomatoes.
2 Sprinkle with ginger, curry powder, coriander, and cayenne pepper.
3 In medium bowl, combine chicken broth and tomato sauce. Pour over vegetable mixture in cooker.
4 Cover and cook on low heat setting for 6 to 8 hours or on high heat setting for 3 to 4 hours.
5 Sprinkle each serving with cashews (optional).

PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When beans are rinsed and drained, sodium content is reduced by about 40 percent.