Ingredients
- 2 carrots
- 1 yellow onion
- 1 ½ tbsp olive oil
- 3 ½ tbsp fresh sage
- 2 cups low sodium canned chickpeas
- 2 cups pumpkin puree
- 4 cups low sodium vegetable broth
- 1 cup orzo
- ¼ cup nutritional yeast
Directions
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Step 1
Peel and dice carrot and onion. Heat olive oil in a medium saucepan over medium-high heat. Add carrot, onion and sage leaves and cook, stirring occasionally, until carrot and onion are crisp and tender and sage is beginning to brown, about 5 minutes.
In this recipe- 2 carrots
- 1 yellow onion
- 1 ½ tbsp olive oil
- 3 ½ tbsp fresh sage
-
Step 2
Drain and rinse chickpeas. Stir chickpeas, pumpkin and broth into the pan; bring to a boil and season with salt and pepper.
In this recipe- 2 cups low sodium canned chickpeas
- 2 cups pumpkin puree
- 4 cups low sodium vegetable broth
-
Step 3
Add orzo and simmer until pasta is al dente and soup has thickened, about 8 minutes. Adjust seasoning to taste. Serve immediately (or warm up at lunchtime if made ahead). Top with nutritional yeast as desired.
In this recipe- 1 cup orzo
- ¼ cup nutritional yeast