Halal Moroccan Spiced Pumpkin and Chickpea Soup

• 2 lbs pumpkin or butternut squash, cubed
• 1 (15 oz) can chickpeas, drained
• 1 onion, diced
• 3 garlic cloves
• 1 tsp cumin, 1 tsp coriander, ½ tsp cinnamon, ½ tsp turmeric, ¼ tsp cayenne
• 4 cups vegetable broth
• 2 tbsp olive oil, fresh cilantro

1. 1Sauté onion and garlic in oil. Add spices and cook 1 min.
2. 2Add pumpkin, chickpeas, and broth. Simmer 25–30 min until pumpkin is soft.
3. 3Blend half the soup for creaminess, or leave chunky.
4. 4Garnish with cilantro.

Nutrition values are estimates.