This flexible-ratio pumpkin soup is a great way to use leftover pumpkin puree when making pies. Its earthy flavor is a great way to warm up an autumn or winter lunch. Adjust the flavoring agent ratios as desired to taste.

Ingredients

• 2 Medium White or Yellow Onions
• Turmeric
• Cumin
• Dijon Mustard
• Dark Brown Sugar
• 1 – 4 cups Vegetable Stock
• 2 – 4 cups Pumpkin Puree (fresh pumpkin instructions)
• 1 – 2 cans Garbanzo Beans

Directions

1. Dice the onions and sautee in olive oil until golden brown. Mix in the turmeric, cumin, and dijon and cook until thick.
2. Add the brown sugar, then de-glaze with vegetable stock or broth. Boil for about 10 minutes.
3. Stir in the pumpkin puree and garbanzo beans. Cover and cook over low heat for 20 minutes, until garbanzo beans are done.