- 1 3-lb. sugar pumpkin or kabocha squash, peeled, seeded, and cut into 1-in. pieces
- 5 tablespoons extra-virgin olive oil, divided
- 1½ teaspoons kosher salt, divided
- 1¼ teaspoons black pepper, divided
- 3 shallots, peeled and chopped
- 3 garlic cloves, peeled and thinly sliced
- 2½ teaspoons ground cumin
- ¼ teaspoon ground cardamom
- 2½ tablespoons harissa paste
- 6 cups low-sodium chicken broth15.5-oz. cans chickpeas, rinsed
- 2 15.5-oz. cans chickpeas, rinsed
- Greek yogurt and chopped cilantro leaves, for serving
- Preheat oven to 400°F. On 2 rimmed baking sheets, toss the pumpkin with 3 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 20 to 25 minutes.
- Meanwhile, heat the remaining 2 tablespoons of oil in a large pot over low heat. Add the shallots and cook, stirring occasionally, until soft and caramelized, about 5 minutes. Add the garlic, cumin, cardamom, and the remaining salt and pepper. Cook for 2 minutes.
- Add the harissa, broth, and chickpeas. Bring to a boil; reduce heat to medium and simmer for 5 minutes. Remove from heat and stir in the pumpkin. Serve topped with yogurt and cilantro.
How to freeze and reheat: Place a gallon-size freezer bag in a medium bowl and cuff it over the bowl’s edge. Fill the bag halfway with soup; squeeze out the air and seal. Repeat with the remaining soup. Freeze the bags in a single layer, then stack in the freezer (a great space saver) for up to 3 months. Thaw in the refrigerator overnight or in warm water for 10 minutes.