Moroccan pumpkin soup

3.5 cup Pumpkin, canned, without salt
6 serving Pacific Natural Foods Organic Free Range Chicken Broth, 1 cup
2 cup Chickpeas (garbanzo beans) cooked from dry beans
4 serving Garlic clove (by ROBI101)
.5 tsp Cinnamon, ground
.5 medium (2-1/2" dia) Onions, raw
2 tsp Cumin (ground) (by IVORYGRL1)
2 tsp Coriander, ground (by BMGORDON)
.5 tsp Chili powder
2 tsp MORTON Sea Salt, Fine Salt (by ABSAARI84)
1 lemon yields Lemon Juice
.25 tsp Ginger, ground
2 tbsp Extra Virgin Olive Oil

you can substitute the chicken stock for vegetable stock if you want a vegetarian alternative. we also did wheat toast points with light butter spread and a pinch of cinnamon sugar the first time we ate it and it was a really nice addition. (not included on the recipe posted) the page I got the recipe from suggested homemade ciabatta bread croutons, but it doesn't neccessarily need anything extra.

finely chop onions and cook for about a min in heated oil. Add spices and garlic and cook another minute. Then add pumpkin chicken stock chick peas and salt and bring to a boil. reduce to simmer 20 min. remove from heat and allow to cool slightly. in batches puree in food processor or blender until smooth.Return to pot add lemon juice stir and serve. The recipe I found recommended homemade croutons but I think it stands alone fine without it.

Serving Size: about 8-1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user KPELAEZ5.