This satisfying vegetarian moroccan soup with pumpkin and chickpeas is fragrant with moroccan spices of saffron, ginger, cinnamon, and ras el hanout. A small amount of honey adds just a touch of sweetnessomit or increase the honey to suit your own family's tastes. The soup will come together quickly with cooked or canned chickpeas. Moroccans traditionally prefer to use dried chickpeas which will require soaking overnight and cooking ahead of time. If you also prefer the texture of home-cooked chickpeas over the canned, plan ahead so that you can soak, cook and freeze chickpeas to have on hand for this and other recipes. We like to garnish the soup with a few turns of freshly ground pepper and a little freshly grated nutmeg. Cayenne pepper might also be added.