Roast your pumpkin at 400 degrees for 45 minutes by cutting it into pieces and scooping out the seeds. Save your seeds!

After your pumpkin is cooked, bake pumpkin seeds at 300 degrees for 45 minutes until golden.

Saute your onions in olive oil over medium heat until golden, about 7-10 minutes.

Add in diced zucchini, minced garlic, drained tomatoes and cook until zucchini is soft and tomatoes break down.

After your pumpkin is cooked, cut into bite sized chunks and toss in with canned pumpkin, stock, chickpeas and spices.

Simmer until all the flavors meld and the soup gets thick like a stew. Add in kale last and stir until wilted.

Served with couscous and top with pumpkin seeds.