Moroccan Spiced Pumpkin Tomato Soup

• 2 tablespoons olive oil
• 1 onion diced
• 1 jalapeno seeded and diced
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 2 teaspoons cumin heaping
• 2 teaspoons coriander heaping
• 2 teaspoons cinnamon heaping
• 14 ounces crushed tomatoes
• 1 can pumpkin NOT pumpkin pie
• 1 tablespoon honey
• 5 cups vegetable stock
• 14 ounces garbanzo beans
• 2 cups chopped frozen spinach
• parsley finely chopped for garnish
• goat cheese to taste, about 1 TB per bowl

1. Heat some oil in the bottom of the stock pot, enough to coat. Add the onions and jalapenos and saute until soft, about 7 minutes.. Add the spices and cook another two minutes.
2. Add the honey, tomatoes, pumpkin, spinach and stock. Simmer about 10 minutes.
3. With an immersion blender, puree until smooth. Add the beans and boil for about 5 minutes.
4. When you are ready to serve, add goat cheese and parsley to each bowl.

olive oil, onion, ginger, garlic, cumin heaping, coriander heaping, cinnamon heaping, tomatoes, pumpkin, honey, vegetable stock, garbanzo beans, frozen spinach, parsley, goat cheese

Taken from www.yummly.com/recipe/Moroccan-Spiced-Pumpkin-Tomato-Soup-1463997 (may not work)