- 40 fl ozchicken or vegetable broth
- 2 (15 oz) cansgarbanzo beans (chickpeas)
- 6 clovesgarlic
- 1 (4 oz) loggoat cheese
- 1 bunchkale
- 1 (15 oz) canpure pumpkin purée
- 1 mediumyellow onion
-  black pepper
-  crushed red pepper
-  extra virgin olive oil
- 1Wash and dry the fresh produce.
1 bunch kale 1 lemon
- 2Drain and rinse the chickpeas; set aside to drain further.
2 (15 oz) cans garbanzo beans (chickpeas)
- 3Preheat a medium saucepan over medium heat.
- 4While the saucepan heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion into ¼-inch pieces.
1 medium yellow onion
- 5Once the saucepan is hot, add olive oil and swirl to coat the bottom.
1 tbsp extra virgin olive oil
- 6Add the onion to the saucepan; cook, stirring frequently, until softened, 3 to 4 minutes.
- 7Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a small bowl.
6 cloves garlic
- 8Add ½ of the garlic, cinnamon, and crushed red pepper to the saucepan; stir until fragrant, 15 to 30 seconds.
½ tsp cinnamon ¼ tsp crushed red pepper
- 9Add the pumpkin purée and broth to the saucepan; stir to incorporate and season with salt and pepper. Bring to a boil, then reduce the heat to low and simmer for 10 to 15 minutes.
1 (15 oz) can pure pumpkin purée 40 fl oz (5 cups) chicken or vegetable broth 1 tsp salt ½ tsp black pepper
- 10Preheat a nonstick skillet over medium heat.
- 11While the skillet heats up, cut out and discard the kale stems; chop the leaves into 1-inch pieces.
- 12Once the pan is hot, add olive oil and swirl to coat the bottom.
2 tbsp extra virgin olive oil
- 13Add the remaining garlic and crushed red pepper to the pan; stir until fragrant, 15 to 30 seconds.
¼ tsp crushed red pepper
- 14Add the kale to the skillet and toss with the garlic and olive oil; cook until it is tender, 4 to 6 minutes.
- 15Crumble the goat cheese and place in a small bowl.
1 (4 oz) log goat cheese
- 16Add the chickpeas to the kale and season the mixture with salt and pepper; mix together and continue to cook until the chickpeas are heated through, 1 to 2 minutes.
1 tsp salt ½ tsp black pepper
- 17Juice the lemon and drizzle over the kale and chickpeas.
- 18Using an immersion (hand) blender, puree the soup until smooth.
- 19To serve, divide the soup between bowls and top with the goat cheese; serve with the sautéed chickpeas and kale on the side. Enjoy!