Pumpkin soup is a fall favorite of ours. This recipe uses chickpeas and oatmeal for a hearty, rich flavor. Serve this soup with bread and a tabouli salad for a satisfying meal. We suggest serving it as a first course to Walleye Sautéed in Almond Meal.

SERVES 6.

INGREDIENTS

• 1 cup dried chickpeas
• 4 cups water for soaking
• 6 cups water for cooking
• 1 small pumpkin
• 3 tablespoons vegetable oil
• 1 medium onion, coarsely chopped
• 5 cups water or Vegetable Stock (use the pumpkin peel in stock!)
• 1 1/2 teaspoons salt
• 1/2 teaspoon dried thyme
• 1/4 cup rolled oats

INSTRUCTIONS

1. Soak chickpeas for at least 4 hours (overnight, if possible) in the 4 cups of water.
2. Pour off and discard the soaking liquid.
3. Combine chickpeas in a soup pot with 6 cups of water. Bring to a boil. Reduce the heat and simmer, covered, over medium heat until tender, approximately 1 to 1&1/2 hours.
4. Peel the pumpkin, and cut it in half. Clean out the seeds and stringy portion, and cut the flesh into 1-inch pieces. You should have 5 to 6 cups of pumpkin.
5. In a soup pot, sauté onion in 3 tablespoons vegetable oil until soft. Add pumpkin and sauté for an additional 10 minutes.
6. Add water or stock, salt, thyme, and rolled oats.
7. Cover pot and simmer over medium heat until pumpkin is tender, approximately 30 minutes.
8. Add beans and continue cooking for another 10 to 15 minutes. As the soup continues to cook, the pumpkin will fall apart into a puree. You may decide to cook it long enough for a creamy soup, or to serve it while the pumpkin is still in chunks.