Pumpkin Soup

Peel and dice the pumpkin, carrots, potatoes, and onions into rough chunks of similar size to ensure even cooking.

Heat a generous drizzle of oil in a large pot over medium heat and sauté the onions until they are soft and translucent.

Add the diced carrots and potatoes to the pot and stir to combine with the onions, cooking for another 2 minutes to lightly coat them in the oil.

Add the diced pumpkin to the pot and pour in enough water to fully submerge all the vegetables.

Bring the pot to a boil, then reduce the heat to a simmer and cook until all the vegetables are completely tender when pierced with a fork.

Remove the pot from the heat and use an immersion blender to puree the soup until smooth and creamy.

Drain and rinse the chickpeas, then stir them into the blended soup and return the pot to low heat to warm everything through.

Taste and season the soup with salt and pepper as desired, then ladle into bowls and serve hot.