Heat the oil or broth in a large stock pot on medium heat. When the oil or broth is hot, add the onion and butternut squash and stir well. Cook until the onion is translucent and the edges of the squash are beginning to brown. Approximately ten minutes. Stir frequently.

When the onion is translucent, add the garlic, and stir to combine, cook for approximately two minutes. You don’t want to burn the garlic or it will taste bitter.

Add the broth, coconut milk, pumpkin puree, and all of the spices and stir well until the ingredients are well combined. Add the cauliflower and chickpeas, stir well. Bring to a boil and reduce to a low simmer. Stir frequently.

Cook for approximately forty minutes, stirring frequently. Add the tomato and stir to combine. Cook for ten more minutes.

Enjoy!