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Moroccan Pumpkin Soup

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SF Gate
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soups dairy free gluten free nut free thanksgiving lunch


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1 cup dried chickpeas

3 tablespoons vegetable oil

2 leeks (white and light green part only) or 2 large onions, chopped (about 1 1/2 cups)

8 cups beef broth, chicken broth or water

2 1/2 pounds pumpkin, butternut squash or other winter squash, peeled, seeded and diced (about 6 cups), or 4 cups canned pumpkin puree

2 to 4 tablespoons sugar or honey

1 (3-inch) cinnamon stick, or 2 teaspoons ground cinnamon

1/8 teaspoon ground allspice or nutmeg, or a pinch of ground cloves

About 2 teaspoons salt

Ground black pepper to taste

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