Luscious Pumpkin Soup

Ingredients

• 1 Tablespoon Extra Virgin Olive Oil
• 1-½ cup Onion, Diced
• 1-½ cup Celery, Diced
• ½ cups Carrot, Diced
• 1 teaspoon Fresh Sage, Finely Chopped
• 1-½ teaspoon Salt
• ⅛ teaspoons Pepper
• ¼ teaspoons Turmeric
• ½ teaspoons Garlic Powder
• ½ teaspoons Smoked Paprika
• ½ cups Canned And Drained (or Cooked) Garbanzo Beans
• 1 cup Vegetable Stock Low Sodium
• 3 cups Pumpkin Puree
• 2 Tablespoons Pepitas
• 2 Tablespoons Chèvre (Young Goat Cheese)
• 2 Tablespoons Celery Leaves

Preparation Instructions

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.