Currently I am dreaming of cardigan weather. With this rubbish haze scattered over KL, the thought of scrunchy socks and seeing stars is just too much. I know what you’re thinking, how awful to live in eternal heat and yes, I shouldn’t complain. But every now and then, it would be nice to have a cool breeze so I don’t have to literally recreate seasons in our living room. Which is obviously what I am doing tonight. It’s called having all the fans and air conditioning on at 16 degrees, closing the curtains, wearing leggings and eating soup. Mmmmmmm, seasons.
pumpkin & chickpea soup
Serves 2-3
Ingredients
Olive oil
1kg pumpkin, peeled and chopped
2 red chillies
1tbs dried oregano
5 shallots, roughly chopped
5 cloves of garlic, roughly chopped
1 can and chickpeas, rinsed and drained
1L chicken stock
3tbs goats cheese
Salt & pepper
Method
Heat your oven to 200 then place the pumpkin, chillies, oregano on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 10 minutes, turn the pumpkin and bake for a further 10.
While that’s in the oven, heat a little oil in a pot then sauté the onion and garlic gently over a low heat for 15 minutes. Add the cooked pumpkin mixture to the pot along with the chickpeas and stock (I left a few spare to add on top later)
Bring to the boil before reducing to a low simmer for 25 minutes. Using a stick blender or food processor puree the soup until smooth then season to taste. Serve with the goats cheese sprinkled on top and the chickpeas you left aside.
