Step 1

In a large pot heat the oil over medium heat and cook the onions and garlic until fragrant and browning 3-4 minutes

Step 2

Add the celery, carrots, parsnips and beets and cook for 5 minutes

Step 3

Add butternut squash, kabocha and sweet potato and cook 5 more minutes stirring often

Step 4

Add the water, chickpeas, salt, turmeric, smoked paprika and ginger. Bring to a rolling boil and then turn to a simmer

Step 5

Simmer until all veggies are fork tender. Taste for salt and adjust to your preferences.

Step 6

Cook pasta separate and add to bowls when serving. Do not add pasta to soup when storing as the pasta will blow up and have an unpleasant texture.

Step 7

Garnish with cilantro and black pepper.