Vegan Turmeric Pumpkin Soup - The Foodie Dietitian | Kara Lydon

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped (approx 1 cup)
• 3 medium garlic cloves, minced
• 2 tablespoons chopped sage (approx 10 sage leaves)
• 4 cups vegetable broth
• 1 15oz can pumpkin puree
• 1 15.5oz can cannellini beans
• 1 teaspoon turmeric
• 1/2 teaspoon nutmeg
• 1 teaspoon salt
• Pepper to taste
• Optional: Pepitas for garnish