Untested - Moroccan Inspired Pumpkin Soup

From a recipe by Nada Saleh. I don't know where it came from.

2 ¼ lbs peeled sweet squash, seeded and cut into chunks
8 oz sweet potatoes, cut into chunks
5 cups water
1 onion, halved
1 cinnamon stick
2 large garlic cloves
2 tsps salt, or to taste
3 Tblsps olive oil
1 cup chickpeas
1/2 cup fresh or frozen fava/broad beans, skinned
1 tsp turmeric
A pinch of black pepper
4-5 Tblsps plain Greek style yogurt
A large handful or finely chopped parsley or mint

1. In a soup pot, add the water and bring to a boil together with the squash, sweet potato, onion, cinnamon, garlic, salt, and ½ tsp oil. Reduce the heat to a rapid simmer for 10-15 minutes, or until the veg are tender.
2. Remove and discard the cinnamon stick. Transfer the mixture to a blender or a food processor, or use an immersion blender, and blend until smooth (yet again, and more traditional, press through a strainer). Pour the soup back into the pot and add the chickpeas and the fava beans. Simmer over medium-low heat.
3. In a small bowl, combine 1½ Tblsps of remaining oil, the turmeric, pepper and yogurt. Stir until smooth. Stir this into the squash mixture and mix well; simmer an additional 5-7 minutes, stirring occasionally.
4. Meanwhile, add 1/2 Tbsp of olive oil to a small skillet and saute the parsley for a few seconds. (If using mint, do not saute, just add the hot oil to the mint.)
5. Serve hot, topped with the parsley or mint, and eat with crusty bread.