Roasted Pumpkin Soup With Harris And Chickpeas

• 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

1. Preheat oven to 400u0b0F. On 2 rimmed baking sheets, toss the pumpkin with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 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.

pumpkin, olive oil, kosher salt, shallots, garlic, ground cumin, ground cardamon, harissa, chicken broth, chickpeas, test

Taken from www.epicurious.com/recipes/member/views/roasted-pumpkin-soup-with-harris-and-chickpeas-57fe8a36b567e65e5961beaf (may not work)