You must be logged in to post a review.
Celebrate fall with this easy and luscious pumpkin soup!
Heat the olive oil in a soup pot over medium-high heat, and sauté the onion, celery and carrot for 10 minutes, until the vegetables are soft and translucent.
Place the vegetables in a blender along with the sage, salt, pepper, turmeric, garlic powder, paprika, garbanzo beans, vegetable stock and pumpkin purée, and blend until smooth, about a minute. Return to the pot, and heat over medium-high heat until the soup is heated through, about 5 minutes.
Portion into bowls, and top with equal parts pepitas, chèvre and celery leaves for garnish.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!