Moroccan Pumpkin and Chickpea Soup

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I have been making a Moroccan Middle Eastern Soup very Similar to this one for many years. People often like my Recipe. Enjoy!

½ pumpkin, roasted (SEE NOTE 1)

400g / 15 oz tinned chickpeas, drained and rinsed

1 brown / yellow onion, diced

1 ½ tablespoon olive oil

500ml / 2 cups chicken or vegetable stock, add more if you prefer a thinner soup

1 teaspoon moroccan spice blend, make your own or buy one (SEE NOTE 2)

Directions at cookitrealgood.com

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