Pumpkin Soup with Goat Cheese & Chickpea-Kale Sauté.

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