1 small pumpkin (1 – 1.5 pounds)
5 large carrots (approximately 1 pound)
2 cups dried chickpeas
7 1/2 cups chicken or vegetable stock
1 T dried oregano
1/2 tsp dried dill seed
1 tsp garlic powder
1 tsp dried rosemary
Peel the pumpkin and chop into 2″ cubes. Slice the carrots into 1/2″ thick rounds. Mix all ingredients in a crockpot or slow cooker, and cook on High for 7-9 hours.
Savvy Tip: If you don’t have 7 1/2 cups of stock on hand, replace up to 3 1/2 cups with water.
Before serving, use an immersion blender to puree about half of the soup. Alternatively, process half the soup in a blender and return to the crockpot. This step isn’t absolutely necessary, but will thicken up the soup and help the flavors meld.
One of the best things about this recipe is its flexibility. If I don’t have a pumpkin, I can just as easily use an acorn squash. No carrots? Leave ‘em out. Extra veggies around that need to be used up? Throw them in the crockpot along with everything els
Mexican Black Bean Variation:
1 acorn squash (1 – 2 pounds)
2 c dark red kidney beans
2 tsp salt
1/2 tsp ground allspice
1 T dried coriander
2 tsp ground cumin
2 c water
6 c chicken or vegetable broth