Pumpkin and Chickpea Soup

• 2 tablespoons corn oil
• 3 medium onions chopped
• 1/2 pound chickpeas (garbanzo beans) dried, soaked overnight, drained, chopped
• 2 pounds pumpkin chopped
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 8 cups water
• 2 tablespoons flour, all-purpose dissolved in 1/4 cup of water

1. Heat oil in pan and stir-fry onions until they turn golden.
2. Add chickpeas, pumpkin, honey, salt and pepper, and stir-fry mixture over moderate heat for 5 minutes.
3. Add water, bring to a boil and cook over moderate heat for 30 minutes.
4. Add flour mixture for thickening and simmer over low heat for 15 minutes more.
5. Serve hot with fresh herbs on top if desired.

corn oil, onions, chickpeas, pumpkin, honey, salt, white pepper, water, flour

Taken from recipeland.com/recipe/v/pumpkin-chickpea-soup-34548 (may not work)