recipe
1 tbsp olive oil
onion
3 cloves garlic
3 tsp crushed ginger
1 tsp dried mint
salt & pepper to preference
1 tsp ground cardamom
1 tsp cinnamon
1/3 large pumpkin
2 carrots
1/2 large sweet potato
4 cups veg. stock 400g can chickpeas 400g can tomatoes fresh mint leaves
in a pot with oil, cook onion, garlic, ginger, and spices until onion becomes
translucent over medium heat. 
add pumpkin, sweet potato, and carrots to the pot.
pour in vegetable stock, add chickpeas, then tomato, ensuring the soup is stirred.
cover, bring to boil, and reduce to simmer for 45 minutes.
blend roughly with a stick blender. serve with fresh mint leaves.
