Roasted Pumpkin Soup with Harissa & Chickpeas

1 3-lb. sugar pumpkin or kabocha squash
5 T. extra-virgin olive oil, divided
1-1/2 t. kosher salt, divided
1-1/4 t. black pepper, divided
3 shallots, peeled and chopped
3 garlic cloves, peeled and thinly sliced
2-1/2 t. ground cumin
1/4 t. ground cardamom
2-1/2 T. harissa paste
6 c. low-sodium vegetable broth
2 15-oz. cans chickpeas, rinsed
Greek yogurt and chopped cilantro, for serving

Peel pumpkin by piercing all over with a fork and microwaving on high for 3 minutes. Skin will come off easily. Remove seeds and cut into 1" pieces.

Preheat oven to 400 degrees. On 2 rimmed baking sheets, toss the pumpkin with 3 T. olive oil, 1/2 t. salt, and 1/4 t. pepper.  Roast, tossing once, until tender, 20-25 minutes.

Meanwhile, heat the remaining 2 T. olive oil in a large pot over low heat. Add the shallots and cook, stirring occasionally, until soft and caramelized, about 5 minutes. Add the garlic, cumin, cardamom, and remaining 1 t. salt and 1 t. pepper. Cook for 2 minutes.

Add the harissa, broth, and chickpeas. Bring to a boil; reduce heat to medium and simmer for 5 minutes. Remove from heat and stir in the pumpkin. Serve topped with yogurt and cilantro.

Serves 8.

Adapted from Real Simple magazine, Oct. 2016, p. 194.