Title: Pumpkin and Chickpea Soup
Categories: Soup Vegetable Blank
Yield: 6 Servings

2	tb	Corn Oil
3	md	Onions; chopped
1/2	lb	Dried Chickpeas; soaked overnight in water, drained and chop
2	lb	Pumpkin; chopped
2	tb	Honey
1/2	ts	Salt
1/4	ts	White Pepper
8	c	Water
2	tb	Flour; dissolved in
1/4	c	Water

Heat oil in pan and stir-fry onions until they turn golden. Add chickpeas, pumpkin, honey, salt and pepper, and stir-fry mixture over moderate heat for 5 minutes. Add water, bring to a boil and cook over moderate heat for 30 minutes. Add flour mixture for thickening and simmer over low heat for 15 minutes more. Serve hot.

From: Fiddlestyx

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