Autumn Stew with Pumpkin and Chickpeas

Instructions:

1. Step 1:

   Heat oil in a medium saucepan over medium-high 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.

2. Step 2:

   Stir chickpeas, pumpkin puree, and broth into the pan; bring to a boil and season with salt and pepper to taste.

3. 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 for lunch or at dinnertime if making ahead). Top with nutritional yeast as desired.