Roasted Pumpkin Soup With Harissa and Chickpeas
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.