Ingredients
3 pound pumpkin or kabocha squash
5 tablespoon olive oil
1 1/2 teaspoons kosher salt
3 ear shallots, peeled and chopped
3 ear garlic cloves, peeled and thinly sliced
2 1/2 teaspoon ground cumin
1/4 teaspoon ground cardamon
2 1/2 tablespoon harissa
6 cups chicken broth
2 15.5 oz can chickpeas
1 bag test
Preparation
Preheat oven to 400°F. On 2 rimmed baking sheets, toss the pumpkin with 3 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 20 to 25 minutes. Meanwhile, heat the remaining 2 tablespoons of oil in a large pot over low heat. Add the shallots and cook, stirring occasionally, until soft and caramelized, about 5 minutes. Add the garlic, cumin, cardamom, and the remaining salt and pepper. Cook for 2 minutes. Add the harissa, broth, and chickpeas. Bring to a boil; reduce heat to medium and simmer for 5 minutes. Remove from heat and stir in the pumpkin. Serve topped with yogurt and cilantro. How to freeze and reheat: Place a gallon-size freezer bag in a medium bowl and cuff it over the bowl’s edge. Fill the bag halfway with soup; squeeze out the air and seal. Repeat with the remaining soup. Freeze the bags in a single layer, then stack in the freezer (a great space saver) for up to 3 months. Thaw in the refrigerator overnight or in warm water for 10 minutes.
