Luscious Pumpkin Soup

• 1 Tablespoon Extra Virgin Olive Oil
• 1-1/2 cup Onion, Diced
• 1-1/2 cup Celery, Diced
• 1/2 cups Carrot, Diced
• 1 teaspoon Fresh Sage, Finely Chopped
• 1-1/2 teaspoon Salt
• 1/8 teaspoons Pepper
• 1/4 teaspoons Turmeric
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Smoked Paprika
• 1/2 cups Canned And Drained (or Cooked) Garbanzo Beans
• 1 cup Vegetable Stock Low Sodium
• 3 cups Pumpkin Puree
• 2 Tablespoons Pepitas
• 2 Tablespoons Chevre (Young Goat Cheese)
• 2 Tablespoons Celery Leaves

1. Heat the olive oil in a soup pot over medium-high heat, and saute the onion, celery and carrot for 10 minutes, until the vegetables are soft and translucent.
2. Place the vegetables in a blender along with the sage, salt, pepper, turmeric, garlic powder, paprika, garbanzo beans, vegetable stock and pumpkin puree, 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.
3. Portion into bowls, and top with equal parts pepitas, chevre and celery leaves for garnish.

olive oil, onion, celery, carrot, fresh sage, salt, pepper, ubc, garlic, paprika, garbanzo beans, vegetable stock, pumpkin puree, chuevre, celery

Taken from tastykitchen.com/recipes/soups/luscious-pumpkin-soup/ (may not work)