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Autumn Squash, Bitter Greens & Chickpea Soup

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SF Gate
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soups dairy free gluten free low fat nut free lunch


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6 cups low-sodium chicken or vegetable broth

6 ounces kabocha squash, washed, seeded, but unpeeled, cut up into 1- to 2-inch chunks

1/2 bunch bitter greens such as chard, kale or Chinese broccoli

1 (12-ounce) can or 1 cup cooked chickpeas (garbanzos)

1 to 2 cloves garlic, finely chopped

1/4 teaspoon ground cumin, or to taste

1/8 teaspoon ground turmeric

1/8 to 1/4 teaspoon smoked sweet pimenton or sweet paprika

4 ounces pastina or orzo pasta

Prepared red or yellow Thai curry paste, to taste

3 to 4 tablespoons coarsely chopped cilantro, or to taste

1 to 2 limes, cut into wedges, to squeeze in as desired

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