Curried Pumpkin And Chickpea Chowder

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Washington Post


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2 tablespoons mild olive oil or vegetable oil

1 small to medium onion, finely diced (about 1 cup)

1 small (1 3/4- to 2-pound) pumpkin, peeled, seeded and cut into 1/4- to 1/2-inch dice (about 3 cups)

2 to 3 teaspoons sweet, mild curry powder, plus more as needed

1 15.5-ounce can chickpeas, drained and rinsed (1 3/4 cups)

4 cups low-sodium chicken broth

1 tablespoon sugar


3/4 pound red potatoes, peeled and cut into 1/4- to 1/2-inch dice

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