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.