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I just made this and it's  delicious! 
Moroccan Pumpkin  Soup 
2. c. canned chickpeas, drained and  rinsed 
8 c. chicken  broth 
4 c. cooked, mashed pumpkin (about 2 1/2  lbs) (I used canned pumpkin) 
2-4 T. honey (I used just over 2 and it  wasn't super sweet) 
1/8 t. ground  allspice 
2 t. ground cinnamon or 1  stick 
2 t.  salt 
2 leeks, white and light green parts only,  chopped (or 1 1/2 c. chopped 
onion) (I used dehydrated onion as I didn't have  any fresh on hand) 
3 T. olive  oil 
Ground pepper to  taste 
1. Combine chickpeas with broth, pumpkin,  honey and spices in a large pan 
(add dehydrated onion here, if using) and place  over medium-high heat until 
mixture comes to a boil. Reduce to low and simmer  for 15 minutes (discard 
cinnamon stick if using). Adjust seasons as needed.   
2. While soup is cooking, place oil in  another large pan over medium-low 
heat. Add leaks or onions and sauté until soft  and translucent, 5-10 minutes. 
(Skip step if using dehydrated  onion) 
3. Combine soup with leeks or  onions in a large tureen, mix well and  serve. 
Serves 4. Analysis per serving: 381  calories, 35g protein, 21g fat (3g 
saturated), 10g  carbohydrates. 
Optional: The recipe doesn't call for a  dollop of sour cream or plain 
yoghurt on top but I think that would be a great  addition. 
Recipe courtesy of _www.pumpkinnook.com_ (http://www.pumpkinnook.com/)  


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