Pumpkin Soup with Goat Cheese & Chickpea-Kale Sauté

Directions

1. Rinse and dry all fresh produce, then drain and rinse the chickpeas and let them drain.
2. In a medium saucepan, set over medium heat, warm a splash of olive oil and start softening the diced onion until translucent and tender.
3. Mince or press the garlic and set aside in a small bowl. Add half of the minced garlic, a pinch of cinnamon, and crushed red pepper to the saucepan; stir until fragrant, about 15 seconds.
4. Stir in the pumpkin purée and broth; season with salt and pepper, bring to a boil, then lower the heat and simmer 10–15 minutes.
5. Meanwhile, prepare the kale by removing the stems and chopping the leaves into 1-inch pieces. In a nonstick skillet, heat a little olive oil over medium heat and sauté the remaining garlic and crushed red pepper for 15–30 seconds.
6. Add the kale to the skillet and cook until tender, 4–6 minutes; crumble the goat cheese in a small bowl.
7. Stir the chickpeas into the kale, season with salt and pepper, and heat through 1–2 minutes. Squeeze lemon juice over the greens and chickpeas, then purée the soup with an immersion blender until smooth.
8. To serve, ladle the soup into bowls and top with crumbled goat cheese; accompany with the kale and chickpeas on the side and enjoy.