1 large red onion, diced
1 small white onion, diced
1 leek, light green section sliced (dark green saved to make veggie stock)
4 large carrots, chopped
5 radishes, chopped
1/4 head of cabbage, thinly sliced
3 red potatoes, chopped
2-3 cups vegetable broth, depending on desired consistency of the soup
2-3 cups pumpkin puree
1 can chickpeas
1 tablespoon dried thyme
1 tabletspoon dried rosemary
Saute the leek and onions until softened.
Add the carrots, cabbage, and the radishes and cook until slightly softened. Add the broth, herbs, and potatoes and bring to a boil. Simmer on low until potatoes are tender, about 20 minutes. Add the pumpkin puree and chickpeas and heat up the soup until it is hot enough to serve. Season with salt and pepper to your taste. I garnished the soup with some dried rosemary and served it with some delicious foccacia from Mancini's in the Strip District.