Two seasonal soups for Autumn made with pumpkin as the base.
- Splash or spray of oil (we used an olive oil spray)
- 1 medium onion chopped
- 2-4 x 400g tins chickpeas (with liquid) OR 1-2 cups of washed red lentils
- 1/4 - 1/2 medium pumpkin cooked and chopped into small chunks (we used Kabocha)
- 1-2 litres water
- salt to taste
- 1/2-1 teaspoon black pepper
- Pinch of nutmeg
- *Pinch of red chilli flakes (optional)
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In a small pan, heat your oil, then start frying the onion. You want it brown and starting to go crispy. Set aside when done.
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In a large saucepan, add either the chickpeas or the lentils. If using chickpeas, add the whole tin including the liquid, then top up with about a litre of boiling water. If using lentils, add three times the amount of water as lentils (i.e. 1 cup of lentils and 3 cups of water).
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Add the salt, pepper and nutmeg. Heat until just starting to boil, then reduce the heat to a simmer. Add the chopped pumpkin, stir and leave to cook for 20 minutes. Check the liquid regularly and add a bit more if needed. The pumpkin should begin to break down and turn your soup a gorgeous golden colour.
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If using lentils, the soup will need cooking a bit longer than the chickpea version, but just keep checking (and adding water if required) until you have the desired consistency. Sprinkle red chilli flakes over if using in the last 5 minutes of cooking.
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Do a taste check and adjust seasonings as necessary. Serve and enjoy!
