Name: Pumpkin Soup with Goat Cheese & Chickpea-Kale Sauté
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1774 ½ ml chicken or vegetable broth; 3 (398 ml) cans garbanzo beans (chickpeas); 9 cloves garlic; 1 ½ (113 g) logs goat cheese; 1 ½ bunches kale; 1 ½ lemons; 1 ½ (398 ml) cans pure pumpkin purée; 1 ½ medium yellow onions; black pepper; cinnamon, ground; crushed red pepper; extra virgin olive oil; salt

Pumpkin Soup with Goat Cheese & Chickpea-Kale SautéPumpkin Soup with Goat Cheese & Chickpea-Kale Sauté — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1774 ½ ml chicken or vegetable broth

3 (398 ml) cans garbanzo beans (chickpeas)

9 cloves garlic

1 ½ (113 g) logs goat cheese

1 ½ bunches kale

1 ½ lemons

1 ½ (398 ml) cans pure pumpkin purée

1 ½ medium yellow onions

black pepper

cinnamon, ground

crushed red pepper

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Drain and rinse the chickpeas; set aside to drain further.

Preheat a medium saucepan over medium heat.

While the saucepan heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion into 6-mm pieces.

Once the saucepan is hot, add olive oil and swirl to coat the bottom.

Add the onion to the saucepan; cook, stirring frequently, until softened, 3 to 4 minutes.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a small bowl.

Add ½ of the garlic, cinnamon, and crushed red pepper to the saucepan; stir until fragrant, 15 to 30 seconds.

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.

Preheat a nonstick skillet over medium heat.

While the skillet heats up, cut out and discard the kale stems; chop the leaves into 2 ½-cm pieces.

Once the pan is hot, add olive oil and swirl to coat the bottom.

Add the remaining garlic and crushed red pepper to the pan; stir until fragrant, 15 to 30 seconds.

Add the kale to the skillet and toss with the garlic and olive oil; cook until it is tender, 4 to 6 minutes.

Crumble the goat cheese and place in a small bowl.

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.

Juice the lemons and drizzle over the kale and chickpeas.

Using an immersion (hand) blender, purée the soup until smooth.

To serve, divide the soup between bowls and top with the goat cheese; serve with the sautéed chickpeas and kale on the side. Enjoy!

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