High Maintenance Mom

Saute leeks in oil for 5 to 10 minutes. Add the chicken broth, pumpkin, chickpeas, sugar, spices, and salt. Cover and simmer for 50 minutes. Discard cinnamin stick and blend with wand (or in the blender).

Modified from The World of Jewish Entertaining

8

15

This is one of my favorite soups and perfect for Thanksgiving.

1 can chickpeas

3 T. oil (vegetable or olive)

2 leeks, chopped (white and light green part only)

8 c. chicken broth

About 6 c. pumpkin (it's great fresh but the canned also works well)

3 T. brown sugar or honey

1 cinnamon stick (or 2 t. ground cinnamon)

1/8 t. allspice or nutmeg

2 t. salt

ground pepper