Tomato Pumpkin Soup

• 1 & 1/2 tsp olive oil
• 1 large onion, chopped
• 1 celery stalk, thinly sliced
• 1/4 tsp saffron
• 1/4 cup hot water
• 2 cloves garlic, minced
• 1 Tbsp smoked (Spanish-style) paprika
• 15 oz chick peas, rinsed and drained
• 15 oz cannellini or great northern beans, rinsed and drained
• 2 pears, cored, peeled and diced
• 1 medium-sized potato, peeled and diced
• 28 oz tomato, diced
• 1.5 oz almond flour/meal
• 1 & 1/2 cups pumpkin, diced
• 2 & 1/2 cups vegetable broth
• salt and white peppercorn to taste

1. Heat olive oil in a large pot. Add onion, celery and cook until tender.
2. Meanwhile in a bowl, mix saffron and hot water for 4-5 minutes.
3. Add saffron mixture, and remaining ingredients to the pot. Bring to a boil. Add more broth if necessary.
4. Cut heat back to very low and cover pot with a lid. Allow to simmer for 2 hours.

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