Your Recipe

Recipe Instructions:

Ingredients
2 tablespoons olive oil, plus more for drizzling
1 medium carrot, chopped
1/2 medium yellow onion, chopped
1 small bunch sage leaves (6 to 8)
one 15-ounce can chickpeas
one 15-ounce can pure pumpkin purée
1 quart chicken broth, store-bought or homemade
1 1/2 cups ditalini, tubetti, or other small pasta like orzo

Directions
Heat oil in a medium saucepan over medium heat. Add carrot, onion, and sage and cook, stirring occasionally, until carrot and onion are crisp and tender and sage is beginning to brown, about 5 minutes.
Stir in chickpeas, pumpkin purée, and broth; bring to a boil. Add pasta and quickly simmer until pasta is al dente and soup has thickened, about 8 minutes. Divide soup among serving bowls and drizzle with oil before serving.