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Moroccan Roasted Pumpkin & Chickpea Soup

Ingredients
    Soup
  • 4 cups roasted pumpkin purée (Wednesday's pumpkin mush!)
  • 2 cans chickpeas, drained and rinsed (15 oz each)
  • 3 cups vegetable or chicken stock, plus more as needed
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tsp Wayfarer's Pantry Ras el Hanout spice blend
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tbsp tomato paste
  • 1 tbsp fresh lemon juice, plus more to taste
  • 1/2 tsp kosher salt, or to taste
  • 1/4 tsp black pepper
    • Garnish
  • 1/4 cup Moroccan-spiced roasted pumpkin seeds
  • 2 tbsp fresh parsley or cilantro, chopped
  • 1 tbsp extra-virgin olive oil
  • Optional: Lemon wedges, a pinch of smoked paprika
Instructions
  1. 1
    Prepare the chickpeas. Set aside approximately 1 cup of the drained chickpeas for garnish and texture. The remaining chickpeas will be blended into the soup.
  2. 2
    Bloom the spices. Heat olive oil in a large pot over medium heat. Add garlic, fresh ginger, Ras el Hanout, cumin, and coriander. Cook for 30–60 seconds, stirring constantly until fragrant.
  3. 3
    Develop the flavor. Add tomato paste and cook for another 1–2 minutes, stirring to prevent scorching.
  4. 4
    Build the soup. Add roasted pumpkin purée, the chickpeas reserved for blending, and stock. Stir thoroughly until combined.
  5. 5
    Simmer. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 15–20 minutes, stirring occasionally.
  6. 6
    Blend. Using an immersion blender, purée until smooth and creamy. Add additional stock if necessary to reach the desired consistency.
  7. 7
    Add texture. Stir in the reserved whole chickpeas and simmer for another 5 minutes to heat through.
  8. 8
    Finish the soup. Add lemon juice, salt, and black pepper. Taste and adjust the seasoning. Additional lemon juice can help brighten the pumpkin's natural sweetness.
  9. 9
    Serve. Ladle into bowls and garnish with Moroccan-spiced pumpkin seeds, fresh parsley or cilantro, and a drizzle of extra-virgin olive oil.
Read it online: https://wayfarerspantry.com/thepantry/recipe/moroccan-roasted-pumpkin-chickpea-soup/