Pumpkin Soup with Chickpeas

This is one of my favorite fall recipes. Not only is it easy to throw together but it is so tasty. In Donna's version she roasts a fresh pumpkin and then purees it in the food processor with some of the stock. I prefer to save myself a little time and effort by using canned pumpkin puree. Either way, this is one delicious soup to enjoy on a cold fall evening.

Adapted from Donna Hay's Off The Shelf

Ingredients

• 1 can pumpkin puree
• 4-6 cups vegetable stock
• 1 tbsp oil
• 1 onion finely chopped
• 1 tsp cumin
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 14 oz can chickpeas drained and rinsed

Add oil, onions, and cumin to a medium pot and over medium heat cook until softened. Add mustard and honey, stir until combined. Add pumpkin puree and stock. Simmer over medium-low heat for 5 minutes. Stir in chickpeas. Enjoy!